If you’re looking for a veggie side that bursts with bold flavor and makes your taste buds dance, I absolutely have to share this Gochujang Oven Roasted Carrots Recipe with you. When I first tried it, the caramelized edges of the carrots wrapped in that spicy, sweet gochujang glaze completely won me over. It’s simple, quick, and the kind of dish that you’ll want to make over and over because it turns out so reliably delicious.
Why You’ll Love This Recipe
- Bold yet Balanced Flavor: The spicy-sweet gochujang sauce perfectly complements the natural sweetness of roasted carrots.
- Super Easy Prep: Minimal ingredients and hands-off oven roasting make this a fuss-free dish for busy weeknights.
- Healthy with a Kick: Using whole carrots with skin keeps it nutritious while the oil and pecans add satisfying richness.
- Versatile Side Dish: It pairs wonderfully with a range of mains, from grilled meats to veggie bowls.
Ingredients You’ll Need
These ingredients combine to create a tangy, spicy, and slightly sweet glaze that hugs every carrot slice while roasting brings out the carrots’ natural sweetness and slight earthiness. When shopping, look for fresh heirloom carrots for the best flavor and a good-quality gochujang paste to really lift the sauce.
- Gochujang paste: This Korean fermented chili paste delivers the signature kick; I like to use a medium-spicy one for balance.
- Grapeseed oil (or avocado oil): Both oils have a neutral taste and a high smoke point, perfect for roasting and making the sauce smooth.
- Maple syrup or agave: Adds just the right hint of sweetness to counteract the heat and deepen the flavor.
- Fine sea salt: Essential to bring out the natural sweetness in carrots and balance the sauce.
- Freshly ground black pepper: Gives a subtle background heat and complexity.
- Heirloom carrots: I always leave the skin on for added texture and nutrients—plus, it crisps up beautifully.
- Fresh herbs (cilantro, mint, basil, or parsley): Choose your favorite to brighten the dish; I usually go with cilantro for a fresh pop.
- Toasted pecans: These add crunch and a nutty contrast that makes the carrots even more irresistible.
Variations
I love how flexible this Gochujang Oven Roasted Carrots Recipe can be. Over time, I’ve swapped in different nuts, herbs, and even added a squeeze of citrus to brighten things up. Don’t be shy about making it your own — that’s half the fun!
- Nut swap: Instead of pecans, try toasted almonds or walnuts for a different crunch and flavor profile; my family went crazy for the toasted almonds version last time.
- Herb options: If cilantro isn’t your thing, basil or mint adds a lovely fresh herbaceous note that works beautifully.
- Spice it up: For extra heat, sprinkle in a pinch of red pepper flakes with the gochujang sauce — just enough to give the dish a little extra zing.
- Sweetener swap: Maple syrup is my go-to, but agave or honey works just as well if that’s what you have on hand.
How to Make Gochujang Oven Roasted Carrots Recipe
Step 1: Prep Your Oven and Sauce
Start by preheating your oven to 375°F and arranging a rack in the upper third — this positioning helps your carrots roast evenly and get that perfect caramelization. While it’s heating, whisk together your gochujang paste, grapeseed oil, maple syrup, salt, and black pepper in a bowl until smooth. This sauce is the magic that’s going to take your carrots to the next level, so taste and adjust the salt or sweetness now if you’d like.
Step 2: Toss and Roast the Carrots
Trim and scrub your heirloom carrots, then slice them in half lengthwise so they cook evenly. Toss the carrots with the grapeseed oil on a rimmed baking sheet, and season generously with salt and pepper — don’t be shy here, seasoning brings out their flavor as they roast. Make sure to spread them out in a single layer with a little space between each one; crowded carrots tend to steam rather than roast, and we want that nice caramelization. Slide the pan into your oven and roast for about 20 minutes. Check for tenderness by piercing with a sharp knife — if the carrots aren’t quite soft, roast for another 10 minutes or until they’re tender but still have a bit of bite.
Step 3: Coat with Gochujang Sauce and Garnish
As soon as the carrots are out of the oven and still piping hot, drizzle your gochujang sauce over them, then use tongs to toss gently but thoroughly so every piece is coated in that beautiful, glossy glaze. Transfer the carrots to a warmed serving platter, scatter with chopped fresh herbs (I love cilantro here), and top with toasted pecans for crunch. Serve immediately to enjoy the contrast of warm, tender carrots with that vibrant sauce and fresh toppings.
Pro Tips for Making Gochujang Oven Roasted Carrots Recipe
- Keep the skin on: I discovered this trick when roasting the carrots with skins and it really adds to the texture and nutrition.
- Space out the carrots: Giving them room on the pan is essential to getting that perfect roast rather than steamed veggies.
- Adjust cooking time by carrot size: Thick carrots need longer roasting—test with a knife to make sure they’re tender.
- Toss while hot: The sauce clings beautifully when carrots are warm, giving an even and glossy coating.
How to Serve Gochujang Oven Roasted Carrots Recipe
Garnishes
I always finish with a handful of chopped cilantro and toasted pecans — the herbs bring freshness while the nuts add crunch and richness. Sometimes, I sprinkle on a little lemon zest for a bright, citrusy note that cuts through the richness. You’ll find these garnishes really elevate the dish from everyday side to something special.
Side Dishes
This recipe is so versatile I like serving it alongside grilled chicken or salmon for a weekday meal, or adding it to a grain bowl with quinoa and roasted chickpeas. It also complements simple mains like steamed rice and tofu or even a roast beef dinner.
Creative Ways to Present
For a dinner party, try arranging the glazed carrots on a long wooden board with a sprinkle of herbs and nuts for a rustic, shareable appetizer. Pairing with a drizzle of yogurt or tahini sauce alongside adds a creamy contrast that guests love.
Make Ahead and Storage
Storing Leftovers
Leftover roasted carrots hold up well in an airtight container in the fridge for up to 3 days. I’ve found that tossing them with a little extra fresh herbs right before serving revives the freshness beautifully.
Freezing
While I don’t usually freeze roasted carrots because they’re best fresh, you can freeze them if needed. I recommend freezing before adding the gochujang sauce, then thawing and tossing with fresh sauce after reheating.
Reheating
To reheat leftovers, spread the carrots on a baking sheet and heat in a 350°F oven for about 10 minutes until warmed through and slightly crisp again. Then toss with a little more gochujang sauce if they seem dry before serving.
FAQs
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Can I use regular carrots instead of heirloom carrots?
Absolutely! Regular carrots work just fine—you’ll just want to make sure they’re similar in size so they roast evenly. Heirloom carrots often have more color and subtle flavor variations, but the recipe shines with any fresh carrots.
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What if I don’t have grapeseed oil?
No worries! You can substitute avocado oil or another neutral oil with a high smoke point. Olive oil could work too, though it may add a slightly different flavor.
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How spicy is this Gochujang Oven Roasted Carrots Recipe?
The heat level depends on your gochujang paste choice and how much you use. I opt for a medium-spicy paste to keep it balanced, but you can adjust the amount or add a bit of honey to mellow the heat if you prefer.
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Can this recipe be made vegan?
Yes! This recipe is naturally vegan as it uses plant-based ingredients like grapeseed oil, maple syrup, and nuts. Just double-check your gochujang paste ingredients to make sure it doesn’t contain any animal products.
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Is it necessary to peel the carrots?
I prefer leaving the skins on because they get nicely blistered and add extra texture and nutrition, but if you prefer peeled carrots, that’s totally fine too—it’s a matter of personal preference.
Final Thoughts
I can’t recommend this Gochujang Oven Roasted Carrots Recipe enough. It’s become a staple in my kitchen because it’s an easy way to turn humble carrots into a standout dish that’s both comforting and exciting. Whether you’re serving it for a casual family dinner or bringing it to a potluck, I promise it will get rave reviews. Give it a try—you’ll be so glad you did!
Print
Gochujang Oven Roasted Carrots Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Vegetarian
Description
Gochujang Oven Roasted Carrots are a flavorful and spicy side dish featuring tender heirloom carrots roasted to perfection and coated with a savory, sweet gochujang sauce. This recipe highlights a simple yet vibrant Korean-inspired sauce that complements the natural sweetness of the carrots, garnished with fresh herbs and toasted pecans for added crunch and freshness.
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, 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 your oven and preheat to 375°F (190°C) to create the optimal roasting environment for your carrots.
- Prepare Sauce: While the oven heats, whisk together gochujang paste, grapeseed or avocado oil, maple syrup or agave, sea salt, and black pepper in a bowl or measuring cup until well combined. Adjust salt to taste and set aside.
- Toss Carrots with Oil and Seasoning: On a rimmed sheet pan, toss the halved carrots with the oil. Season generously with fine sea salt and freshly ground black pepper to enhance their natural sweetness and flavor.
- Roast Carrots: Spread carrots out in a single layer on the baking sheet, ensuring they have space to roast rather than steam. Roast in the preheated oven for about 20 minutes. Test doneness by piercing with a sharp knife; if not tender, continue roasting for another 10 minutes or until easily pierced.
- Coat with Gochujang Sauce: While the carrots are still hot from the oven, drizzle the prepared gochujang sauce over them. Use tongs to toss the carrots thoroughly, ensuring they are evenly coated with the spicy-sweet sauce.
- Garnish and Serve: Transfer the coated carrots to a warmed serving platter. Garnish with freshly chopped herbs and toasted pecans before serving immediately to enjoy the perfect mix of textures and flavors.
Notes
- Do not peel the carrots; the skin becomes delightfully blistered when roasted and adds nutritional value.
- Use carrots that are uniform in thickness and size to ensure even roasting.
- Spread carrots out evenly with space between pieces to prevent steaming and encourage roasting.
- Roast at 375°F to avoid crispy edges with undercooked centers.
- Cooking time may vary depending on carrot thickness; test doneness with a knife or fork.
- Toss the carrots in the gochujang sauce while they are still piping hot for the best flavor absorption.
Nutrition
- Serving Size: 1 serving (approx. 6 oz / 170 g)
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
