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.
Makes
4 Servings
Ingredients
4 large Carrots
1 tablespoon Vegetable Oil
1 pinch Salt
Toasted Sesame Seeds
Finely chopped Spring Onion
Sauce
1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Gochujang (Korean Spicy Miso) *alter the amount to suit your taste
1 tablespoon Soy Sauce
1 tablespoon Ketchup
1/2 teaspoon Sugar *optional
1 teaspoon Sesame Oil
Method
- Preheat oven to 200℃. Line a baking tray with baking paper OR lightly oil it.
- 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.
- 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.
- 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.
- Sprinkle with some Toasted Sesame Seeds and finely chopped Spring Onion, and serve.
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