Gochujang Maple Roasted Carrots
These Gochujang Carrots are maple roasted, then drizzled with a sweet, spicy Korean-inspired sauce and a cilantro scallion salsa Verde for an unusual twist on traditional roasted carrots. A delicious vegan side dish with loads of umami savoriness and just the right amount of spice.
Gochujang oven roasted carrots are the perfect blend of savory and sweet if you enjoy yummy roasted carrots with a gourmet taste.
Root vegetables are combined with a Korean red pepper paste, olive and sesame oils, maple syrup and a pinch of salt for the best roasted carrots ever.
Make these for the holidays or any time of year you want delicious meals inspired by international cuisine.
Ingredients (With Substitutions)
- Carrots – whole medium carrots are peeled an halved, lengthwise.
- Olive Oil – you can substitute with regular vegetable oil.
- Maple Syrup – you can substitute with agave nectar or coconut sugar.
- Garlic Powder – you can substitute with garlic salt.
- Rice Vinegar – adds a little acidity to the recipe. You can substitute with apple cider vinegar or white vinegar.
- Gochujang – feel free to replace with any of your favorite Asian hot sauces like Sriracha or chili crisp.
- Vegan Mayonnaise – this is included for making the creamy sauce.
- Vegan Sour Cream – also incorporated into the sauce to make it creamier.
- Sesame Seed Oil – this is added to the creamy Gochujang dressing to make it a little nutty.
- Herbs – I love using cilantro and scallions for the salsa Verde, but you can substitute with parsley, basil or chervil.
- Lime Juice – added to the salsa Verde for a hint of citrus.
- Agave – used instead of honey to slightly sweeten the salsa Verde.
- Sea Salt – just a pinch will do, or you can opt to omit if on a low sodium diet.
- Garnishes (optional) – I suggest garnishing with black and white sesame seeds, cilantro leaves, thinly sliced scallions, lime zest and/or gochugaru (Korean chili flakes) for the tastiest results.
Complete ingredient measurements can be found in the recipe card below.
How to Make Gochujang Carrots
Step 1: Preheat oven to 425F/232C. In a large bowl, toss the carrots with oil, maple syrup, garlic powder, rice vinegar and sea salt to taste.
Step 2: Spread carrots in a single layer onto a baking tray or sheet pan lined with parchment paper and pour any excess sauce over carrots. Roast for 30 minutes or until tender and caramelized, flipping halfway through.
Step 3: While the carrots are cooking, whish together gochujang, vegan mayo, vegan sour cream, maple syrup and sesame oil in a small bowl. Add water if needed to thin out the sauce. Taste and adjust seasonings as needed. Set aside.
Step 4: Add finely chop cilantro and scallion to another small bowl, along with olive oil, lime juice, agave and sea salt. Taste and adjust as needed. Mix well and set aside.
Step 5: Remove carrots from oven once tender. Transfer to a serving platter.
Step 6: Drizzle with creamy gochujang dressing, then spoon salsa Verde on top. Finish with a sprinkle of sesame seeds, cilantro, scallion slices and the gochugaru if using. Serve warm as an appetizer or side dish to your favorite main course.
Expert Tips
- I strongly recommend finely chopping the herbs for the salsa Verde for optimal texture. I don’t recommend blending as it will incorporate air and become creamy, which is the opposite of what it should be.
- Gochujang Carrots are done when they are fork-tender and starting to caramelize.
Frequently Asked Questions
a. Gochujang is a popular Korean chili paste that is easy to find in the international or Asian foods section of any major grocery store. Trader Joe’s carries it as well or you can buy it on Amazon.
b. Gochugaru is the chili flakes used to make the gochujang. This can be found at any Asian grocery store or on Amazon. There are course, medium and fine grinds available. For best results, get the course at it is the most versatile.
I highly recommend eating this dish warm. The texture and flavor of the carrots really come through at a hotter temperature. However, eating them cold tastes great too!
Gochujang has a moderate level of spiciness. You can adjust the amount used based on your preference, adding less for a milder flavor and more for a spicier version.
Storage
Store maple roasted carrots with, or without sauce in an airtight container in the refrigerator for up to 3 days.
Freezing the carrots with the sauce is not recommended as once you defrost it, the dish will become watery and bland.
Serving Suggestions
- Serve maple roasted carrots as a holiday side with Vegan Mushroom Wellington, Roasted Mashed Cauliflower, Vegan Cranberry Sauce, Vegan Croissant Stuffing and Vegan Buttermilk Biscuits.
- Serve with other sides, like my Forbidden Rice Recipe and Chopped Thai Salad.
- Serve Gochujang Carrots with your favorite tofu dishes, like my General Tso’s Tofu, Thai Drunken Noodles or Thai Basil Tofu.
More Delicious Sides
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Maple Roasted Carrots with Creamy Gochujang Dressing & Cilantro Scallion Salsa Verde
Equipment
- citrus zester optional, if adding lime zest
Ingredients
For the Carrots
- 2 lbs carrots whole, medium carrots peeled and halved lengthwise
- 2 tbsp olive oil
- 1/4 cup maple syrup
- 1 tbsp garlic powder
- 1 tbsp rice vinegar
- sea salt to taste
For the Gochujang Dressing
- 2 tbsp gochujang Korean chili paste
- 1/4 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 1 tbsp agave nectar
- 2 tsp toasted sesame oil
For the Cilantro-Scallion Salsa Verde
- 1/4 cup cilantro finely chopped
- 1/4 cup scallions finely chopped (both green and white parts)
- 1/2 cup olive oil
- 1 tbsp lime juice
- 2 tsp agave nectar
Optional Garnishes
- sesame seeds
- cilantro leaves
- sliced scallions
- lime zest
- gochugaru Korean chili flakes
Instructions
- Preheat oven to 425F/232C. In a large bowl, toss the carrots with oil, maple syrup, garlic powder, rice vinegar and sea salt to taste.
- Spread carrots in a single layer onto a baking tray or sheet pan lined with parchment paper and pour any excess sauce over carrots. Roast for 30 minutes or until tender and caramelized, flipping halfway through.
- While the carrots are cooking, whish together gochujang, vegan mayo, vegan sour cream, maple syrup and sesame oil in a small bowl. Add water if needed to thin out the sauce. Taste and adjust seasonings as needed. Set aside.
- Add finely chopped cilantro and scallion to another small bowl, along with olive oil, lime juice, agave and sea salt. Taste and adjust as needed. Mix well and set aside.
- Remove carrots from oven once tender. Transfer to a serving platter.
- Drizzle with creamy gochujang dressing, then spoon salsa Verde on top. Finish with a sprinkle of sesame seeds, cilantro, scallion slices and the gochugaru if using. Serve warm as an appetizer or side dish to your favorite main course.
Notes
- Nutrition information is an estimate.
- I strongly recommend finely chopping the herbs for the salsa Verde for optimal texture. I don’t recommend blending as it will incorporate air and become creamy, which is the opposite of what it should be.
- Carrots are done when they are fork-tender and starting to caramelize.
Made this recipe, and it was incredible! The carrots are perfectly roasted, and the dressing adds just the right kick. Great for adding something special to the table.
Happy you enjoyed it. Thanks Criss.
Loved this carrots, especially with this delicious dressing! Thanks!
You’re welcome. Thank you Nora.
i think this recipe finally made me eat carrots. the dressing was absolutely delicious
I know, huh? Thanks Nancy.
So delicious and elegant! I’ll be making this again for Thanksgiving!
I hear that. Thanks Liz, I’ll be making them again too.
YUM! The caramelized carrots and the gouchujang sauce are absolutely amazing together!
The caramelized carrots and dressing are my favs too. Thank you Nicole.
I made these carrots as a side dish at a recent dinner party and they were a huge hit. Loved the dressing!
Thanks so much for trying my recipe, Agnieszka.