Description
These gochujang roasted root vegetables are spicy, savory, and caramelized to perfection. The Korean chili paste adds a deep, bold heat that pairs beautifully with sweet roasted carrots, parsnips, and potatoes — an easy, flavor-packed side dish for any meal.
Ingredients
2 cups carrots, cut into chunks
2 cups parsnips, cut into chunks
2 cups potatoes or sweet potatoes, cubed
1 small red onion, sliced
2 tablespoons olive oil
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: sesame seeds, green onions
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. Place carrots, parsnips, potatoes, and red onion in a large bowl.
3. In another bowl, whisk olive oil, gochujang, soy sauce, honey, rice vinegar, garlic, salt, and pepper.
4. Pour the sauce over the vegetables and toss until fully coated.
5. Spread vegetables on the baking sheet in a single layer.
6. Roast for 30–35 minutes, flipping halfway, until caramelized and tender.
7. Garnish with sesame seeds and green onions before serving.
Notes
Adjust spice level by adding more or less gochujang.
Great with tofu, chicken, or roasted meats.
Drizzle with a little sesame oil after roasting for extra depth.