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Gochujang Roasted Carrots

A simple, sheet pan side with a modern twist. Roasted carrots, spicy-sweet Gochujang glaze, and all those crispy burnt bits.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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



    • Preheat oven to 425F/220C.
    • Cut carrots into similar-sized long strips. There’s no need to peel the carrots if they are scrubbed well.
    • 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.
    • 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.
    • Meanwhile, whisk glaze ingredients in a small bowl.
    • 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.  
    • Remove from the sheet pan and onto a serving dish. Sprinkle with sesame seeds, if desired. Serve immediately or at room temperature.


    *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.