Description
Roasted baby carrots glazed in gochujang and honey, served on a bed of savory whipped yogurt and finished with scallions and sesame. A bold, vibrant side.
Ingredients
For the Carrots
500 g baby carrots, tops trimmed
1½ tbsp olive oil
1 tbsp gochujang
1 tbsp honey
1 tsp soy sauce
½ tsp rice vinegar
Salt, to taste
For the Yogurt Base
300 g full-fat Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Salt and black pepper, to taste
For Garnish
1 tbsp toasted sesame seeds
1 scallion, thinly sliced
Optional: chili oil drizzle or extra honey
Instructions
1. Preheat oven to 220°C (425°F). Toss carrots with olive oil and salt. Roast for 20–25 minutes until tender and blistered.
2. Whisk gochujang, honey, soy sauce, rice vinegar, and 1 tsp olive oil in a bowl.
3. Remove carrots from oven and toss with glaze. Return to oven for 5 minutes to caramelize.
4. Whip yogurt with olive oil, lemon juice, salt, and pepper until smooth.
5. Spread yogurt on a serving dish. Arrange glazed carrots on top.
6. Garnish with sesame seeds, scallions, and chili oil if desired. Serve warm or at room temperature.
Notes
Roast carrots ahead and reheat before serving.
Keep yogurt chilled and whip again if needed before plating.
Do not freeze. Assemble just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Korean-Inspired Fusion
Nutrition
- Serving Size: ¼ recipe
- Calories: 165
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg