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.

this recipe

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!

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.

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:

• Classic Soft Dinner Rolls
• Arugula Quinoa Salad
• Roasted Miso Caulifower
• Instant Pot Turmeric Rice with Kale

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

Print Recipe Pin Recipe

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

  

1x2x3x

• 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 Sweet Potato Fries + Chipotle Aioli

Arugula Quinoa Salad