Ingredients
Core Ingredients
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2 lbs carrots (about 8–10 medium), peeled and cut into even sticks
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2 Tbsp olive oil (or avocado oil)
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1½ tsp Chinese five‑spice powder
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½ tsp salt (plus extra to taste)
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½ tsp black pepper
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Zest and juice of 1 lemon
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¼ cup sliced or slivered almonds (toasted)
Optional Toppings
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1 Tbsp honey or maple syrup
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1 Tbsp chopped fresh parsley, cilantro, or mint
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2 tsp sesame seeds (black or white)
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2 tsp chopped fresh thyme or dill
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Pinch red pepper flakes or pomegranate seeds for garnish
Instructions
Preheat oven to 400°F (205°C). Line a baking sheet with parchment. Toss carrots with olive oil, five‑spice, salt, and pepper until evenly coated.
Arrange carrots in a single layer on the sheet. Roast for ~25–30 minutes, turning halfway, until tender‑crisp and lightly caramelized at edges.
While carrots roast, toast almonds in a dry skillet over medium, stirring constantly for 2–4 minutes until fragrant and golden. Set aside.
Remove carrots from oven. Off‑heat, toss with lemon zest, lemon juice, toasted almonds, and optional honey, herbs, or seeds.
Transfer to a platter and serve immediately—or cover and serve later at room temperature.