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
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 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
