If you’ve ever wanted to elevate your side dish game beyond the usual roasted veggies, Gochujang Oven Roasted Carrots are the perfect way to do it. These carrots strike a mouthwatering balance between sweet, spicy, and savory — the kind of flavor combination that keeps you coming back for more. The magic lies in the gochujang sauce — a Korean chili paste that adds a deep, slightly smoky heat — paired with a hint of maple syrup for balance and fresh herbs for brightness.
This dish doesn’t just taste incredible; it looks stunning too. Vibrant heirloom carrots roasted until tender and caramelized, glistening with a spicy glaze, and topped with fresh herbs and toasted pecans. It’s rustic enough for a weeknight meal yet elegant enough for a holiday spread. Whether you’re serving it with roasted chicken, grilled tofu, or a simple rice bowl, this dish transforms humble carrots into a show-stopping side that’s both wholesome and flavorful.
Recipe Overview
Gochujang Oven Roasted Carrots combine tender roasted carrots with a bold Korean-inspired glaze made from gochujang paste, maple syrup, and oil. Finished with a sprinkle of herbs and toasted pecans, these carrots are spicy, slightly sweet, and beautifully caramelized — a modern twist on a classic roasted vegetable side.
Ingredients & Instructions
Ingredients
Gochujang Sauce
- ⅓ cup gochujang paste
- 2 ½ tablespoons grapeseed oil (or avocado oil)
- 1 tablespoon maple syrup (or agave)
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Roasted Carrots
- 1 ½ pounds heirloom carrots, tops trimmed, scrubbed, and halved lengthwise
- 1 tablespoon grapeseed oil (or avocado oil)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Handful of fresh herbs (cilantro, mint, basil, or parsley), chopped
- ¼ cup toasted pecans, chopped
Instructions
1. Preheat and Prepare
Start by arranging your oven rack in the upper third of the oven — this helps the carrots caramelize beautifully. Preheat to 375°F (190°C). Line a rimmed baking sheet with parchment paper or lightly oil it for easier cleanup.
2. Make the Gochujang Sauce
In a small bowl or measuring cup, whisk together the gochujang paste, oil, maple syrup, salt, and pepper until smooth. Taste and adjust seasoning as needed — you can add a bit more syrup if you prefer less heat or extra gochujang for bolder spice. Set aside.
Pro Tip: Gochujang can vary in spiciness depending on the brand, so start with less and add more to suit your heat tolerance.
3. Roast the Carrots
On the prepared baking sheet, toss the carrots with oil, salt, and pepper until evenly coated. Spread them in a single layer — giving them space ensures even roasting and prevents steaming.
Roast for 20 minutes, or until a sharp knife easily pierces the thickest part of a carrot. Depending on size, you may need another 10–15 minutes. The carrots should be tender with slightly caramelized edges.
4. Coat with Gochujang Sauce
Remove the carrots from the oven and drizzle the gochujang sauce over them while still warm. Use tongs or a spatula to toss until each carrot is evenly coated in the glossy, spicy-sweet glaze.
Return to the oven for 5 additional minutes if you want the sauce to thicken and cling even more tightly to the carrots.
5. Garnish and Serve
Transfer the glazed carrots to a warm serving platter. Sprinkle generously with chopped fresh herbs for a burst of freshness and color. Finish with toasted pecans for a nutty crunch that perfectly complements the spicy glaze.
Serve immediately — these carrots are best enjoyed warm, when the sauce is sticky and the aroma fills the kitchen.
Cooking Tips & Variations
The beauty of this recipe is its versatility. Here are a few creative tweaks and serving ideas:
1. Adjust the Heat Level
If you’re new to gochujang, start with a smaller amount and taste as you go. For a milder version, use ½ the paste and add a splash of extra maple syrup. For spice lovers, stir in a pinch of red pepper flakes or a dab of sriracha.
2. Make It Vegan or Gluten-Free
This recipe is naturally vegan and can be gluten-free — just make sure your gochujang paste doesn’t contain barley malt or wheat (some traditional versions do). Gluten-free gochujang is easy to find in most stores now.
3. Add Extra Veggies
Try roasting parsnips, sweet potatoes, or baby beets along with the carrots. The gochujang glaze works beautifully on a medley of root vegetables.
4. Nuts and Toppings
If pecans aren’t your favorite, swap them for toasted almonds, walnuts, or sesame seeds. For extra texture, sprinkle with crispy shallots before serving.
5. Pair It With
These carrots pair perfectly with:
- Roasted chicken or turkey for a balanced, flavorful meal.
- Tofu or tempeh for a plant-based dinner.
- Steamed jasmine rice or quinoa to soak up the sauce.
- A side of creamy mashed potatoes for a sweet-spicy contrast.
Storage & Serving Suggestions
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) for 10–12 minutes or reheat in a skillet over medium heat.
- Freezing: Not recommended — the texture of the carrots and sauce changes after thawing.
Serving Tips
These carrots are excellent served warm as a side dish or cold in salads and grain bowls. You can even slice them up and toss them into noodle bowls or wraps for a flavorful twist.
Gochujang Oven Roasted Carrots prove that vegetables can be the star of the table. The combination of caramelized sweetness, smoky heat, and bright herbs creates a dish that’s as visually stunning as it is delicious. Each bite delivers layers of flavor — the natural sweetness of the carrots balanced by the bold, spicy glaze and the nutty crunch of pecans.
Whether you’re looking to impress guests or simply want to add excitement to your weekday meals, this recipe delivers big flavor with minimal effort. Once you try these, you might never look at plain roasted carrots the same way again.
FAQs
1. What is gochujang?
Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and red chili pepper flakes. It has a unique blend of sweet, spicy, and savory flavors.
2. Can I make this dish ahead of time?
Yes! Roast the carrots ahead of time, store them in the fridge, and reheat with the sauce just before serving.
3. What can I substitute for gochujang?
If you can’t find gochujang, mix sriracha, soy sauce, and a touch of honey or miso as a quick alternative.
4. Can I make this oil-free?
Yes — you can use a small amount of vegetable broth to coat the carrots instead of oil, though they’ll be slightly less caramelized.
5. Can I use baby carrots?
Definitely. Just adjust the roasting time since baby carrots cook faster — check them around 15 minutes in.
Gochujang Oven Roasted Carrots — tender, caramelized carrots glazed with spicy-sweet Korean gochujang sauce, fresh herbs, and toasted pecans. A bold, flavorful side dish!