500g carrots, peeled and sliced 2 tbsp gochujang (Korean chili paste) 2 tbsp honey 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sesame oil Sesame seeds and green onions for garnish
Preheat oven to 200°C (400°F). Toss sliced carrots with sesame oil and a pinch of salt, then spread on a lined baking sheet.
Roast carrots for 15-20 minutes, flipping halfway, until tender and slightly caramelized around the edges for rich flavor.
In a bowl, whisk together gochujang, honey, soy sauce, and rice vinegar until smooth and sticky for the perfect glaze.
Toss roasted carrots in the spicy-sweet gochujang honey glaze until evenly coated, then return to the oven for 5 minutes.
Remove carrots from the oven once the glaze bubbles and clings beautifully to each slice, shiny and irresistible.
Garnish with sesame seeds and sliced green onions for a pop of texture, color, and extra Korean-inspired flair.
Sweet, spicy, and perfectly glazed — these carrots make a bold and addictive side dish for any meal or vibrant veggie platter!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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