Gochujang Roasted Carrots

Unlock the vibrant flavors of your garden with our Gochujang Roasted Carrots recipe! Perfect for those with a bountiful harvest, this dish transforms humble carrots into a spicy, caramelized delight that will steal the spotlight at your next meal. With a blend of gochujang, maple syrup, and fresh ginger, each bite is a burst of flavor. Plus, we share tips on using fresh ingredients and alternative vegetables to elevate your cooking. Don’t let your surplus go to waste—discover how to make these irresistible roasted carrots that everyone will love!

Carrot
14 Jul 2025

Prep Time 15 mins | Cook Time 30 mins | Total Time 45 mins | Servings 4 persons

The sheer joy of harvesting your own vegetables from the allotment is unmatched, isn't it? That feeling of pulling up a perfect, earthy carrot is pure bliss. But let's be honest, sometimes that bliss turns into a delightful dilemma: what on earth do you do with a surplus of carrots? They seem to multiply overnight!

Fear not, fellow allotment enthusiasts, because we've found a recipe that will not only help you brilliantly use up a generous portion of your harvest but will also elevate those humble carrots to an unforgettable side dish: Gochujang Carrots.

Ingredients

500 g / 17 oz small carrots*, scrubbed clean

10 ml / 2 tsp neutral oil

15 ml / 1 tbsp Gochujang*, adjust to taste

15 ml / 1 tbsp soy sauce (or tamari for GF version)

5 ml / 1 tsp toasted sesame oil

15 ml / 1 tbsp maple syrup

1 tsp finely grated ginger

1 garlic clove, finely grated

salt, to taste

squeeze of lime/lemon (optional)

toasted and crushed sesame seeds (or peanuts)

fresh coriander, chopped

Method

1 Preheat the oven to 200° C (no fan) and line one large baking tray with baking paper.

2 Wash the carrots well and dry them.

3 Top your carrots and cut them in half lengthwise, leaving the very small ones whole. Coat in oil and roast until cooked through (about 20 minutes). Give them a good stir halfway through the baking time.

4 In a small bowl, combine gochujang paste, soy sauce (or tamari), toasted sesame oil, maple syrup, ginger, and garlic.

5 Increase the oven temperature to 225° C and coat the carrots in the spicy marinade (return them to the bowl used for coating them in the oil).

6 Return the carrots to the baking tray and roast for about 10 minutes, until the marinade is caramelized in places.

7 Season with salt to taste and sprinkle with a little lime or lemon juice if you find the dish too sweet.

8 Place roasted carrots on a large serving platter. Sprinkle with toasted sesame seeds and fresh coriander.

Top tips

To ensure your Gochujang Carrots are the star of your next meal, here are some key tips:

Use fresh carrots?

Although it is tempting to save time by using pre-cooked or frozen carrots, please don't. You may find that they shrivel up or dry out. For best results, use fresh!

I can't get hold of any Gochujang.

No problem. Try using harissa paste for a Middle-Eastern alternative instead. Simply replace the sesame oil with olive oil and use sliced almonds in place of sesame seeds.

Any other options?.

This recipe will work perfectly with other vegetables; how about mingling the sweet taste of parsnips with the heat of the gochujang? Use baby parsnips or core and cut larger parsnips into wedges.

The same could also be applied to make roasted new potatoes or even sweet potato wedges. Just use your imagination!

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