Oh hey! For once in my life Friday actually snuck up on me. Probably because I’m way under-prepared for the holidays and so this is fate’s way of telling me to get my ass in gear. Anyway, in my constant attempts to keep some healthy stuff in the rotation (while visions of butter cookies dance in my head) I’m putting the vegetables front and center. This is totally a beautiful side dish for a slightly non-traditional holiday table or a super normal weeknight dinner. But in the interest of keeping things simple I’d love to make these carrots the headliner. Served up with a couple of fried eggs and some fluffy jasmine rice, the carrots are hearty enough and flavorful enough to complete this light, winter meal. Also they’re like ridiculously easy. Very little, if any chopping is involved and we stir exactly once. ONCE!
So in the interest of keeping all of this brief so you can go about your Friday business, here is another beauty shot of these gorgeous carrots and um also the recipe, because you need that. Enjoy your day and your carrots!
Gochujang Roasted Carrots
These are easy and delicious and spicy and sweet and caramelized at the edges and soft in the middle and pretty much all the things I want in a vegetable. Also, now you can find gochujang in most grocery stores – get some and put a little bit in all the things – it’s great stuff.
- Prep Time: 10 Mins
- Cook Time: 45 Mins
- Total Time: 55 minutes
- Yield: 4 Servings 1x
- Category: Side Dish
- Cuisine: Korean
1 lb carrots, peeled and split in half lengthwise if very large
1 T vegetable oil
1 T sesame oil
1 T soy sauce
1 T gochujang (Korean chili paste)
1 T honey
1 T rice wine vinegar
1 T water
Optional – sesame seeds and chopped scallions for garnish
Preheat your oven to 400° F.
Place carrots on a rimmed baking sheet large enough to accommodate them all in one, single layer.
In a small bowl whisk together the oils, soy sauce, gochujang, honey, vinegar, and water.
Pour this mixture all over the carrots, tossing with your hands to evenly coat.
Cover the baking sheet tightly with two layers of aluminum foil.
Roast for 20 minutes.
Remove foil and roast for an additional 25-30 minutes, turning the carrots halfway through cooking, or until they are tender in the middle and brown and caramelized at the edges.
Garnish with chopped scallions and sesame seeds.
Keywords: unique side dish, korean vegetables, roasted carrots