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Table of Contents
- Why I love these Gochujang oven roasted carrots
- How to oven roast carrots to splendid perfection
- Tips for the best oven roasted carrots
- Variations to try
- Reheating and storing leftover oven roasted carrots
- Serve gochujang roasted carrots with one of these Asian-inspired recipes
- Gochujang Oven Roasted Carrots Recipe
These are the best roasted carrots I have ever tasted! Tender and spicy with the perfect blend of savory and sweet; Gochujang Oven Roasted Carrots are a delicious vegan side dish. Gochujang is a Korean red pepper paste with loads of umami savoriness, and just the right amount of spice. Despite their gourmet taste and appearance, these yummy roasted carrots are a cinch to make.
This recipe was originally published in the cookbook Recipes for a Life in Balance by Miraval Resorts. I was a Miraval Resorts ambassador in 2023, and visited all of their US locations. Of all of the delicious meals I tried at the three Miraval properties, these incredible carrots were one of my favorite dishes.
Why I love these Gochujang oven roasted carrots
Carrots are definitely one of my favorite vegetables. They’re nutritious, versatile, and, like sweet potatoes, they are special enough to shine in both sweet and savory recipes. There are so many reasons to love this delicious roasted carrot recipe. I love these easy roasted carrots because they are:
- Easy to make
- Have only a few ingredients
- The perfect blend of sweet, savory, and spicy
- A delicious vegan side dish
- Can be enjoyed all year; even grilled in the summer!
- Carrots are rich in beta-carotene (a powerful antioxidant), and fiber
How to oven roast carrots to splendid perfection
- Step one: Slice your carrots lengthwise, making sure they are all about the same thickness. Carrots should be similar thickness to guarantee that they all cook in the same amount of time.
- Step two: Toss the raw carrots in a tablespoon of avocado or extra-virgin olive oil and sea salt. Spread them evenly onto a baking dish or sheet pan, and roast for an estimated 40 minutes until the outsides are golden brown, and carrots are fork tender. Thick or whole carrots may need a few more minutes in the oven.
- Step three: While the carrots are roasting make the gochujang sauce. Combine gochujang paste with oil, and TKTK. Use a fork to mix thoroughly, then set aside until the carrots are done.
- Step four: Drizzle the gochujang sauce over the carrots, and toss until they are well coated. Transfer the carrots to a serving dish and garnish with fresh herbs like parsley and cilantro, as well as chopped toasted pecans.
Tips for the best oven roasted carrots
Roasting carrots is the key to drawing out their rich sweetness and earthy flavor. Roasted carrots should be tender yet toothsome, but nailing this perfect texture can be tricky. Too often roasted carrots can come out mushy, or undercooked. To make the best roasted carrots:
- I prefer not to peel my carrots because the carrot skin is extra delightful when it blisters in the oven. Carrot skin is also very nutritious.
- Coat them in a generous amount of oil before roasting. The oil will help the carrots to caramelize, and crisp in all the right spots.
- Carrots should all be about the same thickness and size. This will assure that they roast uniformly and evenly.
- Make sure to spread the carrots in a single layer with a little space in between each one on the baking sheet. When carrots are squeezed together they steam, not roast.
- Roast them at a low temperature, 375° F is perfect. Too high and you’ll crisp the edges but leave the center crunchy and raw.
- To test doneness a fork should be able to go through without too much resistance.
- Toss the carrots in the gochujang sauce while they are still piping hot!
Variations to try
- You can make these simple roasted carrots with baby carrots too. Roast the unsliced baby carrots for 30 minutes.
- Gochujang paste comes in a variety of spice levels from very spicy to mild. Use whichever you prefer.
- To make these carrots oil-free, roast them with a little bit of water, no more than 1/4 inch, at the bottom of the baking dish.
Reheating and storing leftover oven roasted carrots
Leftovers will stay fresh in an airtight container in the refrigerator for up to 7 days.
To reheat, microwave on high for 1 minute. You can also reheat them in the oven at 300° for 15 minutes.
Serve gochujang roasted carrots with one of these Asian-inspired recipes
Cold Soba Noodles with mushroom scallops
Gochujang Oven Roasted Carrots
Ingredients
Gochujang Sauce
- 1/3 cup gochujang paste, I like this brand of gochujang paste
- 2 1/2 tbsp expeller pressed grapeseed oil, or avocado oil
- 1 tbsp maple syrup or agave
- 1/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
Roasted Carrots
- 1 1/2 pounds heirloom carrots, tops trimmed, scrubbed (not peeled), and cut in half lengthwise
- 1 tbsp expeller pressed grapeseed oil, or avocado oil
- fine sea salt
- freshly ground black pepper
- handful of fresh herbs, chopped
- 1/4 cup toasted pecans, chopped
Instructions
- Arrange a rack in the upper third of the oven and heat the oven to 375°F.
- While the oven is heating, make the sauce. In a bowl or measuring cup, whisk together the gochujang paste, oil, syrup, salt, and pepper. Salt to taste and set aside.
- To roast the carrots, on a rimmed sheet pan, toss the carrots with the oil and season with salt and pepper. Spread out the carrots and roast until the tip of a sharp knife easily pierces the center, about 20 minutes, depending on the size of the carrots. If they are not tender, roast for another 10 minutes, or more.
- To serve, drizzle the gochujang sauce over the carrots and use tongs to toss the carrots, coating them completely. Transfer to a warmed serving platter, garnish with fresh herbs and toasted pecans, and serve immediately.
Notes
- I prefer not to peel my carrots because the carrot skin is extra delightful when it blisters in the oven. Carrot skin is also very nutritious.
- Carrots should all be about the same thickness and size. This will assure that they roast uniformly and evenly.
- Make sure to spread the carrots in a single layer with a little space in between each one on the baking sheet. When carrots are squeezed together they steam, not roast.
- Roast them at a low temperature, 375° F is perfect. Too high and you’ll crisp the edges but leave the center crunchy and raw.
- Your carrots may take longer than 20 minutes to cook, depending on their thickness. Test doneness with a sharp knife or fork, it should easily side through if they are finished. If they are still hard, roast another 10 minutes, or until tender.
- Toss the carrots in the gochujang sauce while they are still piping hot!
