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Five Spice Roasted Vegetables

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Roasted fall vegetables are made perfectly tender and lightly caramalized with a hint of Chinese five spice to give them that extra something. It’s a delicious fall side dish.

pan of roasted squash and root vegetables with five spice.

Roasting vegetables is one of my favorite way to fix them all year long. Roasting brings out their natural sweetness and makes them so delicious.

This mix of naturally sweet carrots, beets and squash marries so nicely with the five spice.  It is a side dish worthy of a place on your dinner plate.

Bowl of fall vegetables tossed in oil and Chinese five spice, ready to go on pan to roast.

This is one of those dishes that just sort of happened.  I wasn’t so sure it was going to be a blog post, but as I saw and smelled it coming together I knew I had stumbled onto something.     

There was a huge pork shoulder in the slow cooker ready for hula pork sandwiches.  We had harvested the last of our beets and carrots and a pile of winter squash from our CSA was growing on the buffet.

pan of squash and root veggies tossed in chinese 5 spice ready to roast.

So there wasn’t much thinking involved in what the vegetable was going to be. Roasted beets, carrots and buttercup squash sounded fabulous.     

I tend to not get overly creative when it comes to seasoning vegetables. Most of them get salt, pepper and garlic.

Sometimes, like with the roasted zucchini an cherry tomatoes, I get super fancy and add oregano, basil and cheese.

bowl of chinese 5 spice roasted carrots, beets and squash.

With sweet vegetables like carrots, sweet potatoes and winter squash I tend to go with salt, pepper and cinnamon. 

But I am trying to branch out and vary it a bit so we don’t get burned out. We still have quite a bit of squash to eat!   

So I thought I would branch out slowly. The use of Chinese five spice seemed like a great way to expand our horizons while keeping that hint of familiar cinnamon.

Boy did it ever work out. The blend of vegetables and spice was really lovely together and the textures were great as well.

Chinese 5 spice roasted veggies on plate with Hula pork sliders.

We all ate our fill of roasted veggies and hula pork sliders. Then my husband happily asked for repeats night after night until the leftovers were gone. I was shocked each and every time!

Vegetable substitution ideas:

  • Sweet potatoes
  • Acorn squash
  • Pearl onions
  • Butternut squash

More delicious roasted vegetable recipes: 

Chinese 5 spice roasted veggies on plate with Hula pork sliders.

Five Spice Roasted Vegetables

Carlee
Roasting vegetables is one of my favorite way to fix them all year long. Roasting brings out their natural sweetness and makes them so delicious. This mix of naturally sweet carrots, beets and squash marries so nicely with the five spice.  It is a side dish worthy of a place on your dinner plate.
5 from 7 ratings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dishes
Cuisine American
Servings 8 Servings
Calories 98 kcal

Ingredients
 

  • 1 buttercup squash
  • ½ pound of carrots
  • pounds of beets
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 2 teaspoons Chinese five spice

Instructions
 

  • Preheat oven to 425°F and grease a rimmed baking sheet.
  • Cut the squash in half and scoop out the seeds. Cut the peel off and then cut into cubes.
  • Peel and cut beets and carrots as well. Toss with oil, salt and Chinese five spice.
  • Spread vegetables over prepared baking sheet.
  • Roast for 20 minutes, then flip and stir vegetables. Return to oven for another 20-30 minutes or until veggies are cooked to your liking.

Nutrition

Serving: 1ServingCalories: 98kcalCarbohydrates: 15gProtein: 2gFat: 4gPolyunsaturated Fat: 3gSodium: 369mgFiber: 4gSugar: 11g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!
Roasted fall vegetables are made perfectly tender and lightly caramalized with a hint of Chinese five spice to give them that extra something. It’s a delicious fall side dish.

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Recipe Rating




Big Rigs 'n Lil' Cookies

Sunday 18th of November 2018

I've not used this spice, but will be looking for it now!

Carlee

Friday 23rd of November 2018

I had some from when we made char siu so I was happy to find another way we like to use it!

Amy

Saturday 10th of November 2018

In my opinion, one can never have too many vegetables. I really feel blessed that I love vegetables, but it is always fun to have a new recipe.

Carlee

Friday 23rd of November 2018

I enjoy them too, but it's the part of the meal I am most likely to fall into a rut with. I love trying new things to keep it fresh.

Anonymous

Wednesday 7th of November 2018

I've never cooked with Chinese 5-spice. I'm so excited to try this!

Carlee

Thursday 8th of November 2018

I need to use it more! Thank you!

Carlee

Thursday 8th of November 2018

We love roasted veggies too, so finding new ways to season them is always welcomed!

Amy (Savory Moments)

Wednesday 7th of November 2018

What a delicious and colorful side dish! I really enjoy five spice and think this is a great idea!

Carlee

Thursday 8th of November 2018

Thank you! I don't use five spice nearly enough!