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.
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.
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.
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.
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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.
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:
- Parmesan Roasted Zucchini and Tomatoes
- Maple Glazed Roasted Fall Vegetables with Chestnuts
- Roasted Brussels Sprouts with Bacon and Almonds
- Roasted Green Beans
Five Spice Roasted Vegetables
Ingredients
- 1 buttercup squash or similar
- ½ pound carrots
- 1½ pounds beets
- 2 Tablespoons vegetable oil or similar
- 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.1 buttercup squash
- Peel and cut beets and carrots as well.1½ pounds beets, ½ pound carrots
- Toss all of the cubed veggies with oil, salt and Chinese five spice.2 Tablespoons vegetable oil, 1 teaspoon salt, 2 teaspoons 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.
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I've not used this spice, but will be looking for it now!
I had some from when we made char siu so I was happy to find another way we like to use it!
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.
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.
I've never cooked with Chinese 5-spice. I'm so excited to try this!
I need to use it more! Thank you!
We love roasted veggies too, so finding new ways to season them is always welcomed!
What a delicious and colorful side dish! I really enjoy five spice and think this is a great idea!
Thank you! I don't use five spice nearly enough!
Roasting veggies is my favorite way to prepare them but I've never thought to add five spice. But I love the idea and will have to try it soon!
I hope you love it! We really liked it on the sweeter veggies, it added a bit more flavor than just cinnamon.
I LOVE Fall roasted veggies so much!! I have never used 5 spice but that shall change…YUM!!
I don't use 5 spice that often either, but I have a bottle and am determined to use it before it goes bad!
Hi Carlee, I love this idea. I have a couple of jars of five spice sitting on the shelf, I would never have thought to add it to raosted veg, I will be giving this a try for sure!
xx
We loved it, especially with the sweeter veggies we used. It really added a nice flavor!