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!
- 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.
- 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 here! 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.
- 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.
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
- Sheet Pan (13" x 9")
- Parchment Paper
- Large spatula
- 1 lb carrots ends trimmed
- 1 Tbsp oil (grapeseed, vegetable, or canola)
- 2 Tbsp soy sauce
- 1 Tbsp Gochujang (Korean fermented chili paste)
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 inch piece ginger minced
- sesame oil
- sesame seeds
- 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.