Five Spice Roasted Carrots With Toasted Almonds Food

FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS

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.

ROASTED CARROTS WITH ALMONDS AND OLIVES

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

CHEF JOHN'S FIVE-SPICE CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut halved carrots in half again crosswise on the diagonal. Place carrots into a 2-quart baking dish and drizzle with vegetable oil; sprinkle with 5-spice powder and salt to taste. Toss lightly to coat carrots with oil and seasoning. Arrange carrots into an even layer.
• Roast carrots in the preheated oven for 15 minutes; check for tenderness and stir if desired. Continue roasting until tender, 15 to 20 more minutes.

OVEN-ROASTED SPICED CARROTS

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.

ROASTED PORK LOIN WITH ALMOND PESTO 5 SPICE ROOT VEGETABLE POT PIE

Steps:

• In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.
• Add a little oil to thin out the remaining pesto.
• For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
• For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
• PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.
• Wine Suggestion: Robert Sinskey Pinot Noir 1996

BABY CARROTS WITH ALMONDS

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.

5-SPICE CARROTS

Steps:

• Preheat oven to 375 degrees.
• Peel carrots, and split lengthwise, and then cut in 1/2 diagonally, trying to keep them of equal length and thickness.
• Arrange carrots in baking dish and toss with 2 tablespoons vegetable oil.
• Sprinkle with 5-spice and salt.
• Mix throughly with hands.
• Arrange carrots equally in dish and bake for 30-40 minutes, tossing with tongs after 15-20 minutes.

GREAT ROASTED CARROTS

Steps:

• Preheat oven to 220°C/430°F (200°C fan).
• Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
• Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
• Roast 20 minutes: Spread out on tray, roast 20 minutes.
• Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
• Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
• Sprinkle with parsley and serve!

MAPLE ROASTED CARROTS WITH CRANBERRIES

Steps:

• Set the oven to 170° C / 340° F fan forced (or 190° C / 375° F no fan) and line one large baking tray (or two smaller ones) with baking paper.
• Trim the green tops off the carrots (you can make pesto out of them or add them to soups) and cut carrots into halves lengthwise.
• Coat cranberries in 1 tbsp of maple syrup and mix in orange zest.
• In a separate bowl, combine olive oil, 3 tbsp maple syrup, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
• Coat dry carrots in the maple and harissa mixture (keep any leftovers) and space them out on a large baking tray,. If you have a large tray, place cranberries at the other end, if not use two separate trays.
• Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy. If cranberries are done sooner, remove them from the tray with a spatula and set aside. If you have any leftover carrot marinade, apply it with a brush again half way through the baking time.
• Toast almonds lightly in a hot pan until lightly browned and fragrant.
• Place roasted carrots and cranberries on a large serving platter. Sprinkle with toasted almonds and fresh thyme or finely chopped carrot tops (but go easy on them as they taste bitter).