Spicy-Sweet Gochujang Roasted Carrots

A simple side dish that can be made on a sheet pan: Gochujang Roasted Carrots. Classic roasted carrots are roasted on high heat with a spicy-sweet, sticky glaze. Spicy Gochujang paste adds flavorful dimension to an easy and delicious side dish.

Gochujang Roasted Carrots

For a classic side dish with a twist — try spicy-sweet Gochujang Roasted Carrots. The sweet earthy flavor of roasted carrots with a spicy-sweet Gochujang glaze. So delicious — you’l want to eat them straight off the sheet pan!

When I learned how to roast vegetables, it quickly became a favorite. Easy and convenient, the vegetables are tossed on a sheet pan with olive oil, salt, and pepper. Roast at high heat until caramelized and delicious!

This cooking method works for many different veggies: broccoli, cauliflower, zucchini, brussel sprouts, etc. But root vegetables — like earthy sweet carrots — are especially delicious when roasted. The high heat intensifies the flavor and caramelizes the edges.

The mellow sweetness of roasted carrots is delicious on its own. But with a flavorful glaze, it’s even more amazing.

An effortless and elegant side dish. Good for weeknight dinner. And great for potlucks and holiday meals.

Earthy, sweet-roasted carrots. Intense, fiery, spicy-sweet Gochujang. The sticky, sweet glaze and crispy, caramelized ends make these especially tasty!

Gochujang Roasted Carrots, sheet pan corner

What is Korean Gochujang?

Gochujang is Korean Chili Paste. A fermented paste, it’s full of rich, spicy-sweet, umami flavor. Gochujang can be added to stews and soups as a thickener. It also makes a great glaze or sauce.

More Gochujang recipes: Gochujang Jjigae, Spicy Gochujang Chicken, or Gochujang Sauce (Bibimbap Sauce).

Look for Gochujang at the Korean market in plastic tubs or glass jars. Sometimes, there’s a spicy level from 1-5 but not always. You can also find it at regular grocery stores in the Asian food aisle or even on Amazon.

tub of Gochujang on cutting board

Ingredients:

  • Carrots. Choose either trimmed whole carrots or large carrots cut into same-sized strips. Heirloom multi-colored carrots taste especially good and make for a beautiful presentation.
  • Gochujang. Korean chili paste. 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 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!  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.
  • Keep an eye on the glaze. The glaze will reduce significantly.  Observe in the last 5 minutes so it doesn’t burn too much.

Helpful Kitchen Tools:

  • Sheet Pan. A high-quality rimmed sheet pan will make roasting the carrots easy and flavorful. Roasting at high heat will intensify the carrots’ sweet flavor and reduce the glaze into a syrupy, salty-sweet coating.

More easy sides:

Gochujang Roasted Carrots, platter

Gochujang Roasted Carrots

The Subversive Table | Lis Lam
A simple side dish that can be made on a sheet pan: Gochujang Roasted Carrots. Simple roasted carrots with a spicy-sweet, sticky glaze. Spicy Gochujang paste adds flavorful dimension to a classic side dish!
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Korean
Servings 4 as side
Calories 105 kcal

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

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.
  • Keep an eye on the glaze. The glaze will reduce significantly.  Watch carefully in the last 5 minutes so it doesn’t burn too much.

Nutrition

Serving: 0gCalories: 105kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 582mgPotassium: 407mgFiber: 3gSugar: 10gVitamin A: 18952IUVitamin C: 7mgCalcium: 41mgIron: 1mg
Keyword Gochujang, Roasted Carrots, Sheet pan
Tried this recipe?Let us know how it was!
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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