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Gochujang Carrots

Follow these simple steps for sweet, spicy and tender gochujang carrots every time.
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Ingredients
  

  • 1 pound carrots, peeled and cut into 3-inch batons
  • 2 tablespoons honey
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 1-2 tablespoons water or vegetable broth
  • Sliced scallions and sesame seeds for garnish

Instructions
 

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • Add honey to a small saucepan and cook over medium heat, stirring frequently, until honey darkens in color, about 2-3 minutes. Remove from heat.
  • Place carrot batons on prepared baking sheet in a single layer.
  • In a small bowl, whisk together the gochujang, soy sauce, burnt honey, rice vinegar, vegetable oil, sesame oil, ginger and garlic.
  • Pour glaze over carrots and toss to coat evenly.
  • Cover baking sheet tightly with aluminum foil. Roast for 15 minutes, until carrots are fork tender.
  • Remove foil and roast for 10-15 more minutes, tossing halfway, until carrots are caramelized at the edges.
  • Add 1-2 tablespoons of water or broth to loosen glaze if it gets too thick.
  • Transfer carrots to a serving platter. Drizzle with any glaze left in pan.
  • Garnish with sliced scallions and sesame seeds. Serve warm.