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Gochujang Oven Roasted Carrots

Gochujang Oven Roasted Carrots – Spicy Sweet Vegan Delight

Discover the delight of Gochujang Oven Roasted Carrots, a spicy-sweet vegan side dish that's easy to make and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 3 tablespoons Gochujang Paste Essential for that rich umami flavor and spicy kick.
  • 2 tablespoons Expeller Pressed Grapeseed Oil or Avocado Oil Adds essential richness while ensuring perfect roasting.
  • 2 tablespoons Maple Syrup or Agave Provides a touch of sweetness to balance the heat.
  • 1 teaspoon Fine Sea Salt Enhances the overall flavor profile.
  • 1 teaspoon Freshly Ground Black Pepper Adds mild spiciness and depth to the dish.
For the Carrots
  • 4 medium Heirloom Carrots Peel and cut lengthwise to promote even roasting.
For Garnish
  • 1/4 cup Fresh Herbs (Cilantro, Mint, Basil, or Parsley) Optional but highly recommended for freshness.
  • 1/4 cup Toasted Pecans Provides delightful crunch and nutty flavor.

Equipment

  • Oven
  • Mixing Bowl
  • Rimmed Sheet Pan
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and position the rack in the upper third of the oven.
  2. In a mixing bowl, whisk together the gochujang paste, grapeseed or avocado oil, maple syrup, sea salt, and black pepper until smooth.
  3. Take your heirloom carrots, peel them, then slice them lengthwise. Toss these carrot halves with olive oil, sea salt, and black pepper.
  4. Spread the carrots in a single layer on a sheet pan and roast for about 20–30 minutes.
  5. Drizzle the gochujang sauce over the hot roasted carrots, tossing gently to coat.
  6. Transfer the carrots to a serving platter and garnish with fresh herbs and toasted pecans.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 12000IUVitamin C: 7mgCalcium: 50mgIron: 1mg

Notes

For best results, avoid peeling the carrots, cut them to uniform size, and make sure not to crowd the baking sheet.

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