Gochujang Roasted Carrots, platter
Gochujang Roasted Carrots
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A simple, sheet pan side with a modern twist. Roasted carrots, spicy-sweet Gochujang glaze, and all those crispy burnt bits.
Course: Side Dish
Cuisine: Fusion Food, Korean
Keyword: Roasted Carrots
Servings: 4
Author: The Subversive Table
  • 1 lb carrots ends trimmed
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 1 Tbsp Gochujang (Korean fermented chili paste)
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 inch piece ginger minced
  1. Preheat oven to 425F/220C.

  2. Cut carrots into similar-sized long strips. There’s no need to peel the carrots if they are scrubbed well.

  3. Place carrots on a sheet pan, in a single layer.  DO NOT overcrowd the pan!  Drizzle with sesame oil. Mix together with hands until every carrot is evenly coated.

  4. Roast carrots until they are almost fully cooked, about 12-15 min. Test the carrots by sliding a knife into one; there should be some give but not too much.

  5. Meanwhile, whisk glaze ingredients in a small bowl.
  6. When the carrots are half done, drizzle the glaze on top. It will be watery.  Mix around 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.  

  7. Remove from the sheet pan and onto a serving dish. Sprinkle with sesame seeds, if desired. Serve immediately or at room temperature.
Recipe 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.