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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Gochujang Oven Roasted Carrots

4.0

⅓ cup gochujang paste (I like this brand of gochujang paste)

2 ½ tbsp expeller pressed grapeseed oil (or avocado oil)

1 tbsp maple syrup or agave

¼ tsp fine sea salt

¼ tsp freshly ground black pepper

1 ½ 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 (chopped)

¼ cup toasted pecans (chopped)

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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇰🇷Korean

Occasions🍗Barbecue📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 121 weeks ago

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