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!
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.
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.
Instructions:
- 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.
- 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.)
- Make glaze. In a small bowl, whisk together the glaze ingredients.
- 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!
- 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:
- Classic Soft Dinner Rolls
- Korean Potato Salad
- Spicy Sweet Potato Fries + Chipotle Aioli
- Arugula Quinoa Salad
- Roasted Miso Caulifower
- Instant Pot Turmeric Rice with Kale
Gochujang Roasted Carrots
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
- 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.
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these sound great, what a tasty twist!