Description
Swicy Gochujang Carrots on Yogurt is a bold and elegant side dish combining tender roasted baby carrots glazed in a flavorful gochujang-honey sauce, served atop a creamy lemony Greek yogurt base. Toasted sesame seeds and scallions add a delightful crunch and freshness, making this dish a perfect balance of spicy, sweet, and tangy flavors.
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 the oven to 220°C (425°F). Toss the baby carrots with 1½ tablespoons of olive oil and salt to taste. Spread them on a baking sheet and roast for 20 to 25 minutes until they are tender and have blistered skins.
- Prepare the glaze: While the carrots roast, whisk together 1 tablespoon of gochujang, 1 tablespoon of honey, 1 teaspoon of soy sauce, ½ teaspoon of rice vinegar, and 1 teaspoon of olive oil in a bowl until smooth and well combined.
- Glaze the carrots: Remove the roasted carrots from the oven and toss them in the prepared gochujang glaze until evenly coated. Return the glazed carrots to the oven and roast for an additional 5 minutes to caramelize the glaze and intensify the flavors.
- Make the yogurt base: In a separate bowl, whip 300 grams of full-fat Greek yogurt with 1 tablespoon of olive oil, 1 teaspoon of lemon juice, and salt and black pepper to taste. Whip until the mixture is smooth and creamy.
- Assemble the dish: Spread the whipped yogurt evenly on a serving dish. Arrange the warm glazed carrots on top of the yogurt layer thoughtfully for an attractive presentation.
- Garnish and serve: Sprinkle 1 tablespoon of toasted sesame seeds and thinly sliced scallions over the carrots. Optionally, drizzle with chili oil or an extra touch of honey for added flavor. Serve the dish warm or at room temperature for the best experience.
Notes
- Use baby carrots with tops trimmed for best texture and flavor.
- Adjust the amount of honey and gochujang according to your preferred sweetness and spiciness level.
- Full-fat Greek yogurt provides creaminess but you can substitute with regular Greek yogurt if preferred.
- Rest the roasted carrots briefly before glazing to retain their warmth.
- Optional chili oil drizzle adds an extra kick for those who enjoy more spice.
- This dish can be served as a side or a light vegetarian appetizer.
