Spicy-Sweet Gochujang Roasted Carrots

A simple, sheet pan side with a Korean twist.  Roasted carrots with a spicy-sweet, Korean-inspired Gochujang glaze! A delicious, easy recipe that’s on the table in 30 minutes.

Gochujang Roasted Carrots

For a classic side dish with a twist — try spicy-sweet Gochujang Roasted Carrots.

Easy preparation. Asian pantry ingredients. And so incredibly tasty — you’ll want to eat them straight off the sheet pan!

An effortless and elegant side that perfectly combines earthy, sweet-roasted carrots with the intense, fiery heat of Gochujang. The sticky, sweet glaze and crispy, caramelized ends makes these especially delicious!

Gochujang Roasted Carrots on a platter

Ingredients:

  • Carrots. Choose either whole roasted carrots or large carrots cut into same-sized strips. Heirloom multi-colored carrots taste especially good and make for a beautiful presentation.
  • Gochujang. Korean fermented chili paste that’s spicy-sweet and full of rich flavor. Lasts a long time in the fridge like sriracha or ketchup.
  • Soy Sauce. For umami-rich, deep flavor.
  • Rice Vinegar. Adds tangy, sharp flavor. Can be subbed with regular white distilled vinegar.
  • Honey. For glazy, syrupy sweetness. To make it vegan, swap with maple syrup.
  • Ginger. Freshly minced ginger add spicy freshness. A classic pairing with carrots.
  • Sesame Oil. Drizzle right before serving for an aromatic, nutty aroma.
  • Sesame Seeds + Parsley. Optional garnish. Adds color and texture.
Gochujang roasted carrots, sheet pan

Instructions:

  1. Prep carrots. Place carrots (ends trimmed) on a large sheet pan. Add salt, pepper, and oil. Mix together with hands until every carrot is evenly coated.
  2. Roast carrots. Roast at 425F until 80% cooked, but not completely soft, about 12-15 min.  (Test the carrots by sliding a knife into one. The carrots should not be rock hard but have a little give.)
  3. Make glaze. In a small bowl, whisk together the glaze ingredients.  
  4. Add glaze. Drizzle glaze over carrots. Toss with a spatula.  Roast until the carrot are soft and the sauce has caramelized, about 5-8 minutes.  Watch the pan carefully here!  The glaze burns easily!
  5. Serve and enjoy. Remove from the sheet pan and onto a serving dish.  Garnish with sesame seeds.  Serve immediately or at room temperature.  

PRO Tips:

  • Adjust spice level. Gochujang comes in spicy levels ranging from 1-5. For my recipes, I use medium spicy Gochujang flavor, level 3. If you prefer less spicy, choose 1 or 2.
  • Use parchment paper. The glaze is sticky and easily burns. For easier cleanup, use parchment paper.

Serve with:

For an Asian-inspired meal, serve with rice and simply grilled chicken, pork, fish, or beef.

More side inspiration:

Gochujang Roasted Carrots, platter

Gochujang Roasted Carrots

The Subversive Table | Lis Lam
A simple, sheet pan side with a Korean twist.  Roasted carrots with a spicy-sweet, Korean-inspired Gochujang glaze! A delicious, easy recipe that's on the table in 30 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American, Korean
Servings 4 as side
Calories

Equipment

  • Sheet Pan (13" x 9")
  • Parchment Paper
  • Large spatula

Ingredients
  

  • 1 lb carrots ends trimmed
  • 1 Tbsp oil (grapeseed, vegetable, or canola)

Glaze:

  • 2 Tbsp soy sauce
  • 1 Tbsp Gochujang (Korean fermented chili paste)
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 inch piece ginger minced

Garnish:

  • sesame oil
  • sesame seeds
  • parsley

Instructions
 

  • Preheat oven to 425F/220C.
  • Prep carrots. Cut carrots into similar-sized long strips. There’s no need to peel the carrots if they are scrubbed well.
  • Arrange on sheet pan. Place carrots on a sheet pan, in a single layer.  DO NOT overcrowd the pan!  Drizzle with oil. Mix together with hands until every carrot is evenly coated.
  • Roast carrots. Cook in oven until the carrots are 80% cooked, about 12-15 min. Test the carrots by sliding a knife into one; there should be some give but not too much.
  • Make glaze. In a small bowl, whisk glaze ingredients until well combined.
  • Add glaze. Remove the sheet pan from the oven and drizzle the glaze on top. It will be watery.  Gently toss with a spatula until carrots are well coated. Return to oven until the carrot are soft and the sauce has reduced and caramelized, about 5-8 minutes.  
  • Serve and enjoy. Transfer to a serving dish. Drizzle with sesame oil and sprinkle with sesame seeds and parsley. Serve immediately or at room temperature.

Notes

*The glaze will reduce significantly.  Keep an eye on the glaze so that it doesn’t burn too much.
**The sheet pan can be lined with parchment paper for easier clean-up.  However, you will be sacrificing all those crispy burnt bits.  It’s your call.  

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword Gochujang, Roasted Carrots, Sheet pan
Tried this recipe?Let us know how it was!

More Side Inspiration:

Spicy Soba Noodles
Spicy soba noodles in a bowl with tongs
Spicy Sweet Potato Fries + Chipotle Aioli
plate of sweet potato fries with aioli in small bowl
Arugula Quinoa Salad
arugula quinoa salad in bowl with fork
30 minutes, All Recipes, Dinner with Friends, Gochujang, Holiday, Korean, Sheet Pan, Side, Weeknight Meals

2 Comments

  1. Pingback: Gochujang Chicken Drumsticks - The Subversive Table

  2. these sound great, what a tasty twist!

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