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PREPARATION
5m
Step 1
Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
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Step 1
5m
Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
25m
Step 2
In a large bowl, stir together 1 tablespoon of olive oil with the five-spice powder, garlic, and 1/2 tsp of salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over. 20 to 25 minutes, flipping halfway through.
While the carrots are roasting, toast almonds on a separate baking sheet on the top rack until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl. Add the chives, vinegar, ginger, and remaining 2 tablespoons of olive oil to the almonds and season with salt as needed. Add roasted carrots and toss to coat. Serve hot.
Delete Step?
Removing this step will create a new recipe variant
Step 2
25m
In a large bowl, stir together 1 tablespoon of olive oil with the five-spice powder, garlic, and 1/2 tsp of salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over. 20 to 25 minutes, flipping halfway through.
While the carrots are roasting, toast almonds on a separate baking sheet on the top rack until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl. Add the chives, vinegar, ginger, and remaining 2 tablespoons of olive oil to the almonds and season with salt as needed. Add roasted carrots and toss to coat. Serve hot.