Five Spice Roasted Carrots

My spouse was left to make the bulk of the Thanksgiving meal, and he chose this recipe from the New York Times to make with our CSA carrots--quite delicious!

• 6 tablespoons olive oil
• 1 tablespoon five-spice powder
• 2 garlic cloves, grated
• Kosher salt
• 2 pounds carrots halved lengthwise if large
• ¼ cup  almonds
• ¼ cup sliced chives 
• 1 to 2 tablespoons sherry vinegar
• 2 teaspoons grated fresh ginger

1. 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.
2. 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.
3. 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 (we did room temp and they were great).