Gochujang Oven Roasted Carrots

Save now, cook later.

We'll email this post to you, so you can come back to it later!

5 from 2 votes

Gochujang Oven Roasted Carrots

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 gluten-free and vegan side dish.

This recipe is adapted from the Recipes for a Life in Balance cookbook by Miraval Resorts.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Author: Jenné Claiborne

Ingredients

Gochujang Sauce

1/3 cup 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 (cilantro, mint, basil, or parsley) 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.

Video

Notes

Recipe Pro Tips:

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!

Storage Tips

Store any leftovers in an airtight container in the fridge for up to four days.
Reheat any leftovers in the microwave on high for 1 minute. You can also reheat them in the oven at 300° for 15 minutes.

Nutrition