Roasted Carrots with Gochujang Hot Honey
Roasted carrots are a mainstay in my kitchen— but the addition of gochujang hot honey is a game changer. The mix of sweet honey and the complex heat of Korean gochujang is the perfect complement to tender carrots. The high heat of the oven caramelizes everything and that bit of char on the carrots is such delicious flavor. Feel free to jazz up the toppings with toasted pistachios, lemon zest or even fried shallots— but it’s not imperative— just these few ingredients will be a zingy symphony in your mouth. The heat level is mild to medium— feel free to dial the gochujang up (or down) depending on your spice/heat preference.
Pair this recipe with…
Gochujang Hot Honey
Serves 4
INGREDIENTS
2 bunches carrots
2 tbsp olive oil
1 tbsp gochujang
2 tbsp honey
1 tsp kosher salt
½ tsp black pepper
¼ cup chopped parsley, for garnish
METHOD
Preheat oven to 425F.
In a large bowl, combine olive oil, gochujang, honey, salt and pepper and whisk until combined. Add carrots and toss to thoroughly coat. Arrange on a parchment lined sheet pan— ensuring carrots are facing the same direction. Place tray in oven with carrot tops facing toward back of oven and bake for 25-30 minutes or until tender.
To serve, transfer to a serving platter, garnish with parsley, and serve.