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Roasted Gochujang Carrots
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A picture of Roasted Gochujang Carrots.

Roasted Gochujang Carrots

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

Today I wanted to cook Asian flavoured Roasted Carrots. I was going to use my ‘Char Siu’ sauce, but the sauce is very sweet and I was afraid it would be too sweet for Carrots. Then I decided to use Gochujang Sauce that I often use for Chicken and Tofu dishes, e.g. ‘Gochujang Tofu Rice Bowl’. When the Carrots were roasting, my kitchen smelled amazing, and the Roasted Carrots tasted great.

Today I wanted to cook Asian flavoured Roasted Carrots. I was going to use my ‘Char Siu’ sauce, but the sauce is very sweet and I was afraid it would be too sweet for Carrots. Then I decided to use Gochujang Sauce that I often use for Chicken and Tofu dishes, e.g. ‘Gochujang Tofu Rice Bowl’. When the Carrots were roasting, my kitchen smelled amazing, and the Roasted Carrots tasted great.

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Roasted Gochujang Carrots

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

Today I wanted to cook Asian flavoured Roasted Carrots. I was going to use my ‘Char Siu’ sauce, but the sauce is very sweet and I was afraid it would be too sweet for Carrots. Then I decided to use Gochujang Sauce that I often use for Chicken and Tofu dishes, e.g. ‘Gochujang Tofu Rice Bowl’. When the Carrots were roasting, my kitchen smelled amazing, and the Roasted Carrots tasted great.

Today I wanted to cook Asian flavoured Roasted Carrots. I was going to use my ‘Char Siu’ sauce, but the sauce is very sweet and I was afraid it would be too sweet for Carrots. Then I decided to use Gochujang Sauce that I often use for Chicken and Tofu dishes, e.g. ‘Gochujang Tofu Rice Bowl’. When the Carrots were roasting, my kitchen smelled amazing, and the Roasted Carrots tasted great.

Read more
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Ingredients

35 minutes
4 Servings
  1. 4large Carrots
  2. 1 tablespoonVegetable Oil
  3. 1 pinchSalt
  4. Toasted Sesame Seeds
  5. Finely chopped Spring Onion
  6. Sauce
  7. 1 cloveGarlic *grated
  8. 1small piece Ginger *grated
  9. 1 tablespoonGochujang (Korean Spicy Miso) *alter the amount to suit your taste
  10. 1 tablespoonSoy Sauce
  11. 1 tablespoonKetchup
  12. 1/2 teaspoonSugar *optional
  13. 1 teaspoonSesame Oil
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Steps

35 minutes
  1. 1

    Preheat oven to 200℃. Line a baking tray with baking paper OR lightly oil it.

  2. 2

    Wash Carrots, dry with tea towel, and cut them as you like. Today I cut them in half and cut thick parts in half lengthways as well. Place in a mixing bowl, coat with Oil, arrange them on the prepared tray, add add a pinch of Salt. Roast for 20 minutes OR until half cooked.

    A picture of step 2 of Roasted Gochujang Carrots.
  3. 3

    Combine all the Sauce ingredients in a mixing bowl. *Note: Alter the amount of Gochujang to suit your taste. 1 tablespoon was quite hot for me.

  4. 4

    Take the Carrots out, coat with the Sauce, rearrange them on the tray, and bake for 10 to 15 minutes OR until cooked and nicely browned.

    A picture of step 4 of Roasted Gochujang Carrots.
  5. 5

    Sprinkle with some Toasted Sesame Seeds and finely chopped Spring Onion, and serve.

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Hiroko Liston
Hiroko Liston @hirokoliston
on March 04, 2024 05:10
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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Comments (3)

Hiroko Liston
Hiroko Liston @hirokoliston
December 20, 2025 00:27
Potato is definitely good, avoid Onion, and I'm not sure about swede as I have never cooked it. And the question about the thermos, I have no clue. Sorry, James. But, these carrots taste good even cold.
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