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Gochujang Oven Roasted Carrots

Gochujang Oven Roasted Carrots: Sweet, Spicy, & Irresistibly Good

These Gochujang Oven Roasted Carrots are a deliciously sweet and spicy side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Gochujang Paste Substitute with sambal oelek for less sweetness
  • 2 tablespoons Expeller Pressed Grapeseed Oil or Avocado Oil Olive oil works in a pinch
  • 2 tablespoons Maple Syrup or Agave Use honey if not vegan
  • 1 teaspoon Fine Sea Salt Adjust to taste
  • 1/2 teaspoon Freshly Ground Black Pepper Freshly ground is best
For the Carrots
  • 1 pound Heirloom Carrots Scrubbed and cut
  • 1/4 cup Fresh Herbs (Cilantro, Mint, Basil, or Parsley) Mix and match for preference
  • 1/4 cup Toasted Pecans Omit for nut-free option

Equipment

  • Oven
  • Mixing bowl
  • Rimmed sheet pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Position a rack in the upper third of the oven.
  2. In a mixing bowl, whisk together the gochujang paste, grapeseed oil, maple syrup, salt, and black pepper. Set aside.
  3. On a rimmed sheet pan, place scrubbed and cut heirloom carrots. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
  4. Roast the carrots for about 20 minutes, checking for doneness with a sharp knife. If needed, roast for an additional 10 minutes.
  5. Drizzle the gochujang sauce over the hot carrots and toss gently to coat.
  6. Transfer the carrots to a serving platter and garnish with fresh herbs and toasted pecans. Serve immediately.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 830IUVitamin C: 6mgCalcium: 40mgIron: 0.7mg

Notes

Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. Reheat in the microwave or oven.

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