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Gochujang Oven Roasted Carrots

Gochujang Oven Roasted Carrots: Sweet, Spicy, and Simple Bliss

These Gochujang Oven Roasted Carrots are a quick, flavorful side dish perfect for any meal, combining sweet and spicy elements.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Asian, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tbsp Gochujang Paste Adds umami and heat; substitute with miso paste if desired.
  • 2 tbsp Expeller Pressed Grapeseed Oil / Avocado Oil Provides healthy fat; can replace with olive oil.
  • 1 tbsp Maple Syrup / Agave Introduces sweetness; honey can be used for non-vegan.
  • 1 tsp Fine Sea Salt
  • 1 tsp Freshly Ground Black Pepper
For the Carrots
  • 1 lb Heirloom Carrots Regular carrots can substitute, but cooking times may vary.
  • 1/4 cup Fresh Herbs (Cilantro, Mint, Basil, or Parsley) For garnish.
  • 1/2 cup Toasted Pecans Substitute with walnuts or omit for nut-free.

Equipment

  • Mixing bowl
  • rimmed baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and position the rack in the upper third.
  2. In a mixing bowl, whisk together the gochujang paste, grapeseed oil, maple syrup, salt, and black pepper.
  3. Cut heirloom carrots in half lengthwise and toss with oil, salt, and pepper on a rimmed baking sheet.
  4. Roast the carrots in the preheated oven for about 20 minutes, until tender and slightly golden.
  5. Drizzle the hot carrots with the gochujang sauce and toss until well coated.
  6. Transfer the carrots to a serving platter and garnish with chopped herbs and toasted pecans.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 17000IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Keep the skin on the carrots for flavor and nutrients. Uniform slicing ensures even cooking. Toss the carrots in sauce immediately after roasting for the best flavor absorption.

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