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.


4 Servings


4 large Carrots
1 tablespoon Vegetable Oil
1 pinch Salt
Toasted Sesame Seeds
Finely chopped Spring Onion

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

  1. Preheat oven to 200℃. Line a baking tray with baking paper OR lightly oil it.
  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.
  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. 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.
  5. Sprinkle with some Toasted Sesame Seeds and finely chopped Spring Onion, and serve.