They say the way to a man’s heart is through his stomach. In the case of my fiancé, the way to his heart is definitely through putting carrots into his belly. I doubt he has ever met a carrot recipe he didn’t like. Even when I was testing out different methods for making this particular roasted carrot recipe, he still ate all of the carrots that didn’t turn out so great!
I love these carrots because they combine all the delicious Asian flavors I love with the incredible tenderness that is oven roasted carrots. One of my favorite Asian flavor discoveries has been gochujang. This pungent red chili pepper paste brings a wonderfully complex heat to a dish, without being too intensely spicy.
Did you make this recipe? Let me know what you thought by commenting below or tagging #thecharmingdetroiter!
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- 2 lb. carrots, peeled with tops trimmed
- 6 tbsp. sesame oil, divided
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup cilantro, packed
- 2 tbsp. gochujang
- 1 tsp. fish sauce
- 1 tsp. white wine vinegar
- 3 tbsp. scallions, finely chopped
- 2 tbsp. sesame seeds
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet or dish with tin foil or spray with nonstick cooking spray.
Add carrots, three tablespoons sesame oil, salt, and pepper to large bowl and toss to coat. Transfer carrots to baking sheet/dish, making sure none of the carrots overlap. Roast in preheated oven for 30 minutes, or until tender.
To a food processor, add cilantro, gochujang, fish sauce, white wine vinegar, and remaining sesame oil. Blend until fully combined.
Once carrots are finished, transfer to a large bowl and pour in the cilantro sauce. Toss until carrots are evenly coated. Transfer to carrots to a serving platter and top with chopped scallions and sesame seeds.
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