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Roasted Gochujang Carrots

These carrots are so delicious you'll want to have them as the main meal! For this dish choose carrots that are on the small size - a bunch of heirloom carrots is ideal. If you use larger carrots you might want to halve or quarter them lengthwise. No need to peel them as the skin contains a lot of goodness! Enjoy with steamed brown rice and your favourite greens.


  • 500 g carrots

  • 1 tsp Gochujang* paste

  • 1 tbsp tamari

  • 1 tbsp toasted sesame seeds

  • 1 tbsp maple syrup

  • 1 tsp fresh ginger grated

  • 1 garlic clove, minced

  • fresh coriander, chopped


  1. Preheat the oven to 200° C.

  2. Place washed carrots on a baking tray lined with baking paper. Roast for around 30 minutes, tossing once during this time.

  3. In a small bowl, combine the gochujang paste, tamari, toasted sesame seeds, maple syrup, ginger and garlic.

  4. Increase the oven temperature to 220° C. Pour the gochujang mixture over the carrots, tossing them until they are well coated.

  5. Roast the carrots for about 10 minutes, until the gochujang begins to caramelised in on some of the carrots.

  6. Remove the carrots from the oven and arrange on a serving platter. Garnish with fresh coriander.

Serves 4 as a side.


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