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Spice Up Your Side Dish with Gochujang Roasted Carrots

Spice Up Your Side Dish with Gochujang Roasted Carrots - Featured Image

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Learn how to make delicious Gochujang Roasted Carrots. Easy recipe with step-by-step instructions.

Ingredients

Scale

Gathering the right ingredients is always the first step to culinary success. Here’s what you’ll need for these delightful Gochujang Roasted Carrots:

  • 1 pound of carrots, peeled and cut into sticks
  • 2 tablespoons of olive oil
  • 1 tablespoon of gochujang
  • 1 tablespoon of honey
  • 1 tablespoon of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 clove of garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon of sesame seeds for garnish (optional)
  • Chopped fresh cilantro for garnish (optional)

If you don’t have gochujang on hand, you can substitute it with a mixture of sriracha and a bit of miso paste to mimic the taste. Similarly, maple syrup can be used instead of honey for a different kind of sweetness.

Instructions

Let’s get cooking! The process is as simple as can be, and the results are worth every moment.

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. In a large mixing bowl, combine the olive oil, gochujang, honey, soy sauce, rice vinegar, and minced garlic. Stir until you have a smooth, cohesive glaze.
  3. Add the carrot sticks to the bowl and toss until they are evenly coated with the gochujang mixture. My grandma always said that the secret to great roasted veggies is making sure each piece is well-covered.
  4. Spread the carrots out in a single layer on the prepared baking sheet. Season with a pinch of salt and pepper.
  5. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized around the edges. I love how the house fills with a warm, spicy aroma during this time—like a hug from the kitchen.
  6. Once done, remove from the oven and let cool slightly. Sprinkle with sesame seeds and fresh cilantro, if using, before serving.