Gochujang Garlic Carrots
These are tender, slightly spicy, and full of flavour. It is a great way to use up a lot of carrots, and they are so tasty that people will be eating them up like fries. It pairs well with any Asian dish or Sunday roast as a side.
Ingredients:
1kg carrots
2 tbsp olive oil
½ tsp salt
¼ tsp pepper
1 tbsp gochujang paste
1 tbsp soy sauce
1 tbsp maple syrup
3 cloves garlic
2 spring onions
1 tbsp chopped fresh ginger
Method:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Peel the carrots and cut them into uniform, medium-sized sticks.
Place the carrots onto a baking tray, then drizzle over the olive oil and season with salt and pepper. Toss with your hands to coat evenly. Bake for 30 minutes.
In the meantime, make the gochujang sauce by mixing the gochujang paste, soy sauce, and maple syrup.
Finely chop the garlic and spring onions. Add the chopped garlic, spring onions, and ginger to the gochujang sauce and stir well.
Take the carrots out of the oven and spoon the gochujang sauce over. Toss to coat evenly.
Turn on the broil function, then broil the carrots for 10-15 minutes to get a light golden colour.
Serve while warm. Enjoy!