Spicy Gochujang Roasted Carrots with Honey Glaze

These roasted carrots are tender, slightly spicy, and perfectly balanced between sweet and savory. Gochujang Oven Roasted Carrots make a flavorful vegan side dish. Gochujang is a Korean red pepper paste rich in umami with a pleasant heat. Despite their gourmet flavor, these carrots are easy to prepare and impressive to serve.

Why I love these Gochujang oven roasted carrots

Carrots are one of my favorite vegetables: nutritious, versatile, and able to shine in both sweet and savory dishes. This roasted carrot recipe is a favorite because it’s:

Easy to make
Made with just a few ingredients
A perfect balance of sweet, savory, and spicy
A tasty vegan side dish
Great year-round and can be grilled in summer
Rich in beta-carotene and fiber

How to oven roast carrots to splendid perfection

Step one: Slice the carrots lengthwise so they are all about the same thickness. Uniform pieces cook evenly.
Step two: Toss the carrots with a tablespoon of avocado or extra-virgin olive oil and a pinch of sea salt. Spread them in a single layer on a baking dish or sheet pan and roast until the outsides are golden and the carrots are fork tender—about 40 minutes. Very thick carrots may need a few extra minutes.
Step three: While the carrots roast, make the gochujang sauce. Whisk gochujang paste with oil, maple syrup, salt, and black pepper until smooth, then set aside.
Step four: When the carrots are done, drizzle the sauce over them and toss to coat evenly. Transfer to a serving dish and garnish with fresh herbs like parsley or cilantro and chopped toasted pecans.

Tips for the best oven roasted carrots

Roasting brings out carrots’ natural sweetness and earthy flavor. The goal is tender but slightly toothsome carrots—neither mushy nor underdone. To get the best results:

Keep the skin on if possible; it blisters nicely and adds nutrients.
Coat the carrots generously with oil to help them caramelize.
Make sure all pieces are similar in thickness so they roast evenly.
Arrange carrots in a single layer with space between them so they roast rather than steam.
Roast at a moderate temperature—375°F is ideal. Higher heat risks burnt edges and undercooked centers.
Test doneness with a fork or sharp knife; it should pierce the carrot with little resistance.
Toss the carrots with the gochujang sauce while they’re still piping hot for the best coating and flavor.

Variations to try

Use baby carrots whole and roast them for about 30 minutes.
Gochujang comes in different spice levels—choose mild or hot to suit your taste.
To make the recipe oil-free, add up to 1/4 inch of water to the pan and roast; this steams the carrots gently.

Reheating and storing leftover oven roasted carrots

Store leftovers in an airtight container in the refrigerator for up to seven days.

To reheat, microwave on high for about 1 minute, or warm in a 300°F oven for 15 minutes.

Serve gochujang roasted carrots with one of these Asian-inspired recipes

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5 from 2 votes

Gochujang Oven Roasted Carrots

By: Jenné Claiborne

These are tender, spicy, and perfectly balanced; a gluten-free and vegan side dish that’s simple to prepare.

This recipe is adapted from the Recipes for a Life in Balance cookbook by Miraval Resorts.

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4

Video

Ingredients

Gochujang Sauce

▢ 1/3 cup gochujang paste
▢ 2 1/2 tbsp expeller pressed grapeseed oil, or avocado oil
▢ 1 tbsp maple syrup or agave
▢ 1/4 tsp fine sea salt
▢ 1/4 tsp freshly ground black pepper

Roasted Carrots

▢ 1 1/2 pounds heirloom carrots, tops trimmed, scrubbed (not peeled), and cut in half lengthwise
▢ 1 tbsp expeller pressed grapeseed oil, or avocado oil
▢ fine sea salt
▢ freshly ground black pepper
▢ handful of fresh herbs (cilantro, mint, basil, or parsley), chopped
▢ 1/4 cup toasted pecans, chopped

Instructions

Position a rack in the upper third of the oven and preheat to 375°F.
While the oven heats, whisk together the gochujang paste, oil, syrup, salt, and pepper in a bowl or measuring cup. Adjust salt to taste and set the sauce aside.
On a rimmed sheet pan, toss the carrots with the oil and season with salt and pepper. Spread them out and roast until a sharp knife easily pierces the center, about 20 minutes depending on carrot size. If still firm, roast an additional 10 minutes or until tender.
To serve, drizzle the gochujang sauce over the hot carrots and toss with tongs until well coated. Transfer to a warmed platter, garnish with fresh herbs and toasted pecans, and serve immediately.

Notes

Recipe Pro Tips:

Keep carrot skins on for extra texture and nutrition if they’re clean and tender.
Cut carrots to uniform thickness for even roasting.
Leave space between carrots on the pan so they roast instead of steam.
Roast at 375°F to avoid burning the edges while leaving the centers undercooked.
Cooking time will vary by thickness; test with a knife or fork and roast an additional 10 minutes if needed.
Toss the carrots in the gochujang sauce while they’re still hot for best flavor.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days.
Reheat in the microwave for about 1 minute on high, or in a 300°F oven for 15 minutes.

Nutrition

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