Ingredients
Scale
- 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
- 1 1/2 pounds heirloom carrots (tops trimmed, scrubbed, and cut in half lengthwise)
- 1 tbsp expeller-pressed grapeseed oil (or avocado oil)
- Fine sea salt and freshly ground black pepper, to taste
- Handful of fresh herbs (cilantro, mint, basil, or parsley), chopped
- 1/4 cup toasted pecans, chopped
Instructions
- Arrange a rack in the upper third of the oven and heat to 375°F.
- Whisk together the gochujang paste, 2 1/2 tbsp oil, maple syrup, 1/4 tsp salt, and 1/4 tsp pepper until smooth.
- Toss the carrots with 1 tbsp oil and season with fine sea salt and freshly ground black pepper. Spread them in a single layer on a rimmed sheet pan.
- Roast the carrots until tender and lightly caramelized, about 20–30 minutes, stirring or flipping once halfway for even browning.
- Drizzle the gochujang sauce over the hot carrots, toss well to coat, then garnish with chopped fresh herbs and toasted pecans before serving.
Notes
For best results, match carrot sizes and avoid crowding the pan to ensure even caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: gochujang, roasted carrots, vegan side dish, Korean flavors