Gochujang Oven Roasted Carrots (Print Version)
# Ingredients:
→ Gochujang Sauce
01 -
80 ml gochujang paste
02 -
37 ml expeller-pressed grapeseed oil or avocado oil
03 -
15 ml maple syrup or agave
04 -
1.25 ml fine sea salt
05 -
1.25 ml freshly ground black pepper
→ Roasted Carrots
06 -
680 g heirloom carrots, tops trimmed, scrubbed, halved lengthwise
07 -
15 ml expeller-pressed grapeseed oil or avocado oil
08 -
Fine sea salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
Fresh herbs (cilantro, mint, basil, or parsley), chopped, as desired
11 -
30 g toasted pecans, chopped
# Instructions:
01 -
Position oven rack in the upper third and preheat to 190°C.
02 -
In a bowl, whisk together gochujang paste, grapeseed oil, maple syrup, fine sea salt, and black pepper. Adjust seasoning to taste and set aside.
03 -
Place halved carrots on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat evenly.
04 -
Arrange carrots in a single layer and roast for 20 minutes, or until a sharp knife pierces the center easily. If needed, continue roasting for an additional 10 minutes or until tender.
05 -
Transfer roasted carrots to a large bowl, drizzle with gochujang sauce, and toss with tongs to evenly coat.
06 -
Arrange carrots on a warmed serving platter. Sprinkle chopped fresh herbs and toasted pecans over the top. Serve immediately.
# Notes:
01 -
For best texture, use similarly sized carrots to ensure even roasting.
02 -
Select a mild or spicy gochujang to adjust heat level.