Description
Swicy Gochujang Carrots on Yogurt is a bold and elegant side dish featuring tender, roasted baby carrots glazed with a sweet and spicy gochujang mixture. Served atop a smooth, tangy Greek yogurt base and garnished with toasted sesame seeds and scallions, this recipe offers a perfect balance of heat, sweetness, and creaminess, making it a vibrant addition to any meal.
Ingredients
Scale
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
- Preheat and roast carrots: Preheat your oven to 220°C (425°F). Toss the baby carrots with 1½ tablespoons of olive oil and salt to taste. Spread them evenly on a baking sheet, then roast for 20 to 25 minutes until they become tender and develop a blistered, caramelized exterior.
- Prepare the gochujang glaze: Meanwhile, whisk together 1 tablespoon gochujang, 1 tablespoon honey, 1 teaspoon soy sauce, ½ teaspoon rice vinegar, and 1 teaspoon olive oil in a small bowl until smooth and well combined.
- Glaze and caramelize the carrots: Remove the roasted carrots from the oven and toss them thoroughly with the prepared gochujang glaze. Return the glazed carrots to the oven for an additional 5 minutes to allow the glaze to caramelize and intensify in flavor.
- Make the yogurt base: In a mixing bowl, whip 300 grams of full-fat Greek yogurt with 1 tablespoon olive oil, 1 teaspoon lemon juice, and salt and black pepper to taste until the mixture is smooth, creamy, and slightly fluffy.
- Assemble the dish: Spread the whipped yogurt evenly on a serving dish or platter. Arrange the glazed carrots beautifully on top of the yogurt, creating an appealing presentation.
- Garnish and serve: Sprinkle 1 tablespoon toasted sesame seeds and the thinly sliced scallion over the carrots. Optionally, drizzle with chili oil or additional honey for extra flavor and visual appeal. Serve the dish warm or at room temperature.
Notes
- You can substitute baby carrots with regular carrots cut into uniform sticks if baby carrots are unavailable.
- Adjust the amount of gochujang and honey to balance heat and sweetness according to your preference.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- This dish pairs beautifully with grilled meats, rice bowls, or as part of a larger mezze platter.
- Leftovers can be refrigerated and served cold or gently reheated.
