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.
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.
Q: Can I substitute a different vegetable?
A: Yes of course! Cooking times can vary greatly depending on how big or hearty the vegetable is, but options like parsnips, rutabagas, or turnips are all similar enough to carrots to work here.
Q: Where Can I Find Gochujang?
A: I buy gochujang paste from my local supermarket. It’s usually located in the International foods aisle, and packaged in a tub (although occasionally I’ve found it in a handy squeeze bottle).
Steam THEN roast. It seems counterintuitive but if you want to make sure your carrots are tender all the way through then you must give them a head start. Lucky for us, this is pretty much as simple as throwing a little water in the pan and covering tightly with foil.
Keywords: unique side dish, korean vegetables, roasted carrots