These dairy-free five-spice roasted carrots were inspired by my husband, and my mission to serve him carrots that he’d enjoy. For years, Tony picked through stir fries leaving a pile of carrots neatly on the side of his plate. But these roasted carrots won him over. The first time I served them, he happily devoured a large serving, and even suggested buying more carrots on our next shopping trip!
Five-Spice Roasted Carrots to Pair with Many Dairy-Free Meals
I originally posted this recipe about fifteen years ago on my old blog. Today, I’m giving it a new permanent home in our recipe section here on Go Dairy Free. I’ve also got answers to some recipe questions I’ve received over the years.
What is Five-Spice Powder?
It’s a popular Chinese spice blend. Five-spice refers more to the flavor balance of five spices (sweet, bitter, sour, salty, and savory) than to a specific set of spices. That said, a common blend for this seasoning is fennel seeds, cinnamon, cloves, star anise, and peppercorns or Sichuan pepper. Some blends might have ginger, nutmeg, turmeric, licorice, cardamom, orange, galangal, or other spices in the mix.
Where can you get Five-Spice Powder?
These days, it’s sold at almost every major grocery store in the spice section.
What Type of Oil should I use?
I like extra-light (not extra-virgin) olive oil or refined melted coconut oil with these five-spice carrots. But your favorite higher-heat oil for roasting should work just fine. Skip the butter alternative with this recipe. The flavor doesn’t add much and the water in buttery spread deters good roasting.
Is the Honey or Sugar Necessary?
It is. Let me explain with a quick (I promise!) story. When I made a statement that Tony doesn’t like carrots, he vehemently denied it. He claimed most carrots were simply lacking in quality. The ones he’s had in some finer restaurants are much sweeter. Those, he likes. So I tried organic, conventional, and even fresh local carrots. None met with his approval. Then I learned it wasn’t the carrots at all. It seems many chefs add just a touch of sugar when cooking carrots. It brings out the natural sweetness without going overboard and creating a glaze. This trick is what makes these five-spice roasted carrots pop!
What can I Serve these Five-Spice Carrots with?
They might be made with a Chinese spice mix, but this side dish isn’t just for Asian meals. The spices give the carrots a warm, fragrant flavor that pairs with all types of mains, including pot roast, pork tenderloin, pan-fried chicken, roast lamb, lentils, and baked tofu. We’ve even served these carrots for holiday feasts. The spices are similar to the seasonings used with many festive entrees, like Easter ham.
Can I use other Vegetables, besides Carrot?
Parsnips and sweet potato are delicious substitutes for the carrots, or you can use a mix of carrots and parsnips. Sweet potatoes cook up a little faster and softer than carrots, so they are best cooked separately.
Special Diet Notes: Five-Spice Roasted Carrots
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.
Dairy-Free Five-Spice Roasted Carrots
Ingredients
Method
- Preheat your oven to 450ºF.
- Place the carrots in a large baking dish or on a baking sheet lined with parchment paper.
- Add the oil, honey, 5-spice powder, and salt to the carrots, and stir until evenly coated. Spread the carrots out into a single layer.
- Roast the carrots for 15 minutes.
- Stir the carrots, and then roast them for another 10 to 15 minutes, or until they are tender and begin to brown and caramelize.
Nutrition
Notes
Tried this recipe?
Let us know how it was!You might also Like my Roasted Spiced Sweet Potatoes Recipe!
