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Sweet and spicy gochujang oven roasted carrots are the vegetable side dish that always disappears first at gatherings. Their vibrant color and rich glaze make them feel festive, and they pack a gentle kick thanks to the Korean chili paste. This recipe is perfect when you want a bold side that looks stunning on the table but is secretly simple to make.
I first made these carrots when I needed to bring something unexpected to a potluck and they were the first dish gone. I have loved tweaking the sauce ever since.
Ingredients
- Gochujang paste: Adds sweet spicy umami flavor. Look for brands with only clean ingredients and minimal additives.
- Expeller pressed grapeseed oil or avocado oil: Neutral and holds up to high oven heat. Choose a fresh oil to avoid any bitterness.
- Maple syrup or agave: Balances the spice and enhances caramelization. Use a real syrup for best results.
- Fine sea salt: Brings all the flavors forward. Go for finely ground so it disperses evenly.
- Freshly ground black pepper: Gives an aromatic kick. Grind fresh for boldest flavor.
- Heirloom carrots: Their natural sweetness and color variety elevate the dish. Firm carrots with vibrant skin are best.
- Fresh herbs like cilantro, mint, basil, or parsley: Add freshness and color. Always use fresh picked leaves for vibrance.
- Pecans: Toasted for rich nutty crunch. Choose fresh whole pecans and give them a light toast before chopping.
Step-by-Step Instructions
- Arrange and Preheat:
- Set an oven rack in the upper third of your oven and preheat to 375F. This position encourages caramelization.
- Make the Gochujang Sauce:
- In a medium bowl or measuring cup, whisk together gochujang paste, oil, maple syrup, salt, and pepper. Whisk thoroughly until glossy. Taste and add more salt if needed. Set the sauce aside. The mixture should look shiny and coat a spoon.
- Prep and Season the Carrots:
- Place the trimmed and scrubbed carrots on a rimmed baking sheet. Drizzle with oil. Sprinkle with fine sea salt and a generous grind of black pepper. Toss with your hands or tongs to coat every carrot evenly. Spread carrots in a single layer.
- Roast the Carrots:
- Slide the sheet pan onto the upper rack. Roast for about twenty minutes, then test a carrot with the tip of a knife. If it slides in easily, they are ready. If not, roast for up to another ten to fifteen minutes, allowing the edges to caramelize for extra flavor.
- Dress and Finish:
- Transfer hot carrots to a large bowl. Drizzle generously with the gochujang sauce. Toss until evenly coated. Move the carrots to a warm serving platter. Sprinkle with your chosen fresh herbs and scatter with toasted chopped pecans. Serve immediately for best flavor and texture.
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Gochujang is my favorite pantry ingredient for building quick flavor layers, and every time I toss these saucy carrots on the table they bring back memories of Sunday dinners where everyone fights for seconds.
Storage Tips
Leftover carrots store beautifully in an airtight container in the fridge up to three days. For easy reheating, arrange in a single layer on a sheet pan and warm in a hot oven. This keeps them from getting soggy and restores the glaze’s shine. If you know you will make extras, keep the sauce and roasted carrots separate until serving.
Ingredient Substitutions
If gochujang is unavailable, use a mix of mild chili paste plus a spoonful of miso for similar body and heat. Agave or honey can stand in for maple syrup, and if you are nut free, skip the pecans or choose roasted pumpkin seeds as a crunchy topper. Even rainbow carrots look stunning and work just as well as heirloom varieties.
Serving Suggestions
Serve alongside roast chicken or fish for an easy weeknight meal. They dress up holiday platters and look beautiful with a roast or grain bowls. For a fun starter, plate them on a bed of arugula with more fresh herbs to eat as a warm salad. Sometimes I even add a spoonful of sauce to cooked grains for an instant flavor boost.
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Gochujang carrots are the perfect bold comfort side, looking festive and tantalizing with every bite.
Frequently Asked Questions
- → Can I use regular carrots instead of heirloom?
Yes, standard carrots work well. Just trim, scrub, and slice them lengthwise for best roasting results.
- → How spicy does gochujang make the dish?
Gochujang brings gentle heat balanced by sweet maple syrup. You can adjust the amount for your taste.
- → Are there substitutions for grapeseed oil?
Avocado oil makes a great alternative for both the glaze and roasting the carrots.
- → What herbs pair best with the roasted carrots?
Cilantro, mint, basil, or parsley all add fresh flavor. Use any combination you prefer.
- → Can I make this dish ahead of time?
The carrots are best enjoyed freshly roasted, but you can prep sauce and toppings ahead for quick assembly.
- → What are good serving suggestions for these carrots?
Serve alongside grilled meats, grain bowls, or as a vibrant centerpiece with other vegetable dishes.