Roasted Five-Spice Carrots

There’s a battle going on around here: cooked carrot lovers vs. raw carrot lovers. Wanna know what satisfies both sides? This recipe. It’ll convert any cooked carrot hater with just one bite. Yep. It’s that good.

Ingredients

8 young carrots
3/4 cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon five-spice powder

Directions

Preheat oven to 450 F. Line baking sheets with foil or use silpats. Place baking sheets in the oven to preheat while preparing carrots. Wash and peel carrots, and set aside in large mixing bowl. In a small saucepan over medium-high heat, bring water, soy sauce, five spice powder, brown sugar and butter to a boil. Remove from heat, pour over carrots and then toss until coated.

Remove baking sheets from oven. Transfer carrots to prepared baking sheet. Bake 18-20 min or until browned.