Best Five Spice Roasted Carrots With Toasted Almonds Recipes

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SAUTéED CARROTS WITH TOASTED ALMONDS



Sautéed Carrots With Toasted Almonds image

In the Sephardic tradition, carrots with almonds is a delicious side dish and we like it as an accompaniment to the Thanksgiving meal. From Vegetarian Celebration: Menus for Holidays and Other Festive Occasions.

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
1 teaspoon bland oil
1 lb fresh carrot, peeled, thinly sliced into matchsticks (the best quality carrots you can find)
1/4 cup apple juice (or apple cider)
1 tablespoon fresh garlic chives
1/4 cup slivered almonds, toasted
1 dash salt
1 dash white pepper

Steps:

  • In a large skillet heat the pan on medium heat.
  • Add the butter and melt. Be careful not to burn the butter.
  • Next add the oil.
  • Saute the carrots, stirring frequently until they start to turn golden and are crisp-tender about 10-12 minutes.
  • Do not allow the skillet to turn dry- adding a little apple juice if necessary.
  • When the carrots are crisp-tender add the remaining apple juice and saute mixture until liquid is absorbed.
  • Finally, stir in the lemon juice, chives, toasted almonds, salt and white pepper.

Nutrition Facts : Calories 140.7, Fat 9.1, SaturatedFat 3.2, Cholesterol 11.4, Sodium 155.7, Carbohydrate 14.1, Fiber 4, Sugar 7.1, Protein 2.5

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CARROTS WITH ALMONDS AND OLIVES



Roasted Carrots with Almonds and Olives image

When you start with fresh baby carrots from the farmer's market, they need little more than a quick toss in salt, pepper, and olive oil to bring out their natural sweetness when they're roasted in the oven. This Spanish-inspired version gets salt and crunch from fat Cerignola olives and Marcona almonds. It pairs equally well with fish, turkey, or lamb and complements chardonnay, pinot grigio, merlot, and cabernet alike, making this dish your all-season starter or side.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Number Of Ingredients 9

4 bunches baby carrots, trimmed, scrubbed or peeled (about 1 1/2 pounds)
3 small shallots, bulbs peeled and halves separated
2 large strips orange peel
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
Sea salt and freshly ground pepper
1/2 cup Cerignola olives
1/3 cup salted Marcona almonds
Coarse sea salt, such as Maldon

Steps:

  • 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
  • 2. Smash the olives using the bottom of a heavy skillet and remove the pits.
  • 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
  • Per serving: Calories 309
  • Total Fat 23.5 g
  • Saturated Fat: 2.5 g
  • Protein: 4 grams
  • Total Carbohydrates: 22 grams
  • Sugar: 11 grams
  • Fiber: 5 grams
  • Cholesterol 0 mg
  • Sodium 1165 mg

Nutrition Facts : Calories 309 calorie, Fat 23.5 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 1165 milligrams, Carbohydrate 22 grams, Fiber 5 grams, Protein 4 grams, Sugar 11 grams

FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS



Five-Spice Roasted Carrots With Toasted Almonds image

A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.

Provided by Sue Li

Categories     dinner, easy, weeknight, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

6 tablespoons olive oil
1 tablespoon five-spice powder
2 garlic cloves, grated
Kosher salt
2 bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large
1/4 cup unsalted, raw almonds
1/4 cup sliced chives (about 1 small bunch)
1 to 2 tablespoons sherry vinegar
2 teaspoons grated fresh ginger

Steps:

  • 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.
  • In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon 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 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 or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

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