Description
This Gochujang Oven Roasted Carrots recipe offers a flavorful twist to roasted carrots by coating them in a spicy-sweet Korean-inspired gochujang sauce. The carrots are simply tossed with oil, roasted to tender perfection, then coated in a tangy, umami-rich gochujang glaze and garnished with fresh herbs and crunchy toasted pecans for a delightful, healthy side dish.
Ingredients
Scale
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, to taste
- Freshly ground black pepper, to taste
- Handful of fresh herbs (cilantro, mint, basil, or parsley), chopped
- 1/4 cup toasted pecans, chopped
Instructions
- Preheat Oven: Arrange a rack in the upper third of the oven and heat the oven to 375°F (190°C) to prepare it for roasting the carrots evenly.
- Prepare Gochujang Sauce: In a bowl or large measuring cup, whisk together the gochujang paste, grapeseed or avocado oil, maple syrup or agave, sea salt, and black pepper until smooth. Taste and adjust salt as needed, then set aside.
- Prepare Carrots for Roasting: On a rimmed sheet pan, toss the heirloom carrots with 1 tablespoon of grapeseed or avocado oil. Season generously with sea salt and freshly ground black pepper. Spread the carrots out in a single layer with space between each piece to ensure even roasting without steaming.
- Roast Carrots: Place the sheet pan in the preheated oven and roast the carrots until tender when pierced with a sharp knife, about 20 minutes depending on their size. If the carrots are not yet tender, continue roasting for another 10 minutes or until soft.
- Coat with Gochujang Sauce: Remove the carrots from the oven and while they are still hot, drizzle the prepared gochujang sauce over them. Use tongs to gently toss the carrots until they are fully coated in the sauce.
- Garnish and Serve: Transfer the sauced carrots to a warmed serving platter. Sprinkle chopped fresh herbs and toasted pecans on top for added flavor and crunch. Serve immediately for best taste and texture.
Notes
- Do not peel the carrots; the skin adds extra flavor and nutrients and crisps beautifully when roasted.
- Use carrots that are similar in size and thickness for uniform roasting.
- Ensure the carrots are spaced out on the baking sheet to avoid steaming and promote proper roasting.
- Roast at a moderate temperature of 375°F to avoid burning the edges while ensuring the center cooks through.
- Test doneness by inserting a sharp knife or fork; it should slide in easily.
- Toss the carrots in gochujang sauce while still hot for optimal flavor absorption.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
