Love gochujang? Try my Gochujang Roasted Carrots! These tasty roasted carrots are tossed in a simple (and delightfully spicy!) gochujang glaze for a tasty side dish or topping for salads and bowls.
I can’t get enough of these gochujang glazed carrots 🥕
Gochujang is having a culinary moment, isn’t it? If you’re not familiar with this flavor boosting ingredient, gochujang is a Korean spicy paste made from red chili peppers, soybeans, rice, salt, and spices that is traditionally used in dishes like bulgogi.
I remember traveling to Korea in 2017 and loving the spicy – and slightly funky – flavor. However, at that time it was hard to find in most grocery stores, but luckily now it’s available in most stores with an Asian food section.
For today’s recipe, I’m sharing a simple way to add a Korean-inspired gochujang kick to roasted carrots. This recipe is great on its own as a side dish, or you can add it on top of salads or bowls. And at only 25 minutes, it’s a super simple way to add some interested to an otherwise simple roasted veg recipe.
Watch Me Make Gochujang Carrots
Watch this short 40-second video to get an overview of how to make it, then keep scrolling to see ingredient notes and step-by-step photos.
Ingredient Notes
- Carrots: any kind will do (yup, even baby carrots!); cut if your favorite shape, I used whole carrots and cut lengthwise
- Neutral oil: to oil the baking sheet, you can also use cooking spray
- Gochujang paste: found in the Asian section of most grocery stores
- Maple syrup: to balance the spice of the gochujang
- Rice vinegar: to balance sweet and spicy
- Sesame seeds: for garnish
- Recommended tools: baking sheet
Step-by-Step Photos
1
Roast the carrots
Preheat your oven, cut your carrots, then roast them until they’re almost done (about 15 minutes).
2
Make gochujang glaze
Mix together gochujang paste, maple syrup, and rice vinegar to make a spicy sauce.
3
Glaze the carrots
Pour the glaze over the carrots on the baking sheet, toss to coat, then bake until sauce thickens.
4
Garnish + enjoy!
Sprinkle with sesame seeds, then enjoy.
Gochujang Roasted Carrots
Ingredients
- 1 pound carrots, cut as desired
- 2 teaspoons oil, or cooking spray
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 pinch sesame seeds
Instructions
- Roast carrots: Preheat oven to 400 degrees F (200 degrees C). Prep 1 pound carrots by cutting as desired (lengthwise, diagonal slices, etc.). To a medium sheet pan, add 2 teaspoons oil and carrots, tossing to coat. Roast in the oven for 15 minutes, or until carrots are almost cooked to your desired doneness, flipping throughout to brown on all sides.
- Make gochujang glaze: While the carrots are cooking, make the simple gochujang sauce by combining 2 tablespoons gochujang paste, 1 tablespoon rice vinegar, and 1 tablespoon maple syrup in a small bowl. Whisk to combine, then set aside.
- Glaze carrots: When carrots are almost done roasting, remove the baking sheet from the oven and drizzle the gochujang glaze on top. Use a spatula to coat the carrots in the sauce, then return the baking sheet to the oven to cook for 5 minutes more minute, or until the glaze has evaporated and thickened on the carrots.
- Garnish and serve: Garnish the carrots with 1 pinch sesame seeds, then serve as a side dish, or use as a topping on salads, bowls, and more. Then enjoy!
Equipment
- 1 baking sheet
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