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.
Keywords: unique side dish, korean vegetables, roasted carrots