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Five-Spice Roasted Carrots With Toasted Almonds

cooking.nytimes.com
  • 30 minutes
  • Serves 6

INGREDIENTS

6 tbsp

olive oil

1 tbsp

five-spice powder

2

garlic cloves

1 serving

kosher salt

2 lb

carrots

1/4 cup

almonds

1/4 cup

chives

1 tbsp

sherry vinegar

2 tsp

ginger