Bake for one hour and serve while hot.
1-1/2 lbs fresh carrots
1 tablespoon toasted sesame or vegetable oil
1 tablespoon butter, melted
1 tablespoon sugar
1-1/2 teaspoons Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 425°F and spray a rimmed baking sheet with nonstick spray.
Peel the carrots, halve them lengthwise, then cut crosswise into three pieces and place them in a large bowl.
Note: Carrot pieces should be approximately 3/8-inch thick by 2-1/2 inches long. You may need to cut the thicker end lengthwise a second time to achieve uniform size.
Combine the sugar, five-spice powder, salt and pepper in a small bowl. Drizzle the carrots with the sesame oil and butter, sprinkle with seasonings and toss to coat thoroughly.
Arrange on the baking sheet in a single layer and roast for 18 to 25 minutes, until the carrots are tender and lightly caramelized. Serve immediately.
Makes 6 servings