Description
A vibrant side dish featuring blistered baby carrots glazed in a sweet and spicy gochujang-honey sauce, served over a cool, creamy swirl of savory whipped yogurt. Garnished with sesame seeds and scallions, it offers a bold contrast of flavors and textures.
Ingredients
- 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
- 300 g full-fat Greek yogurt
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and black pepper, to taste
- 1 tbsp toasted sesame seeds
- 1 scallion, thinly sliced
- Optional: chili oil drizzle or extra honey
Instructions
- Preheat oven to 220°C (425°F). Toss carrots with olive oil and salt. Roast for 20–25 minutes until tender and blistered.
- Whisk gochujang, honey, soy sauce, rice vinegar, and 1 tsp olive oil in a bowl.
- Remove carrots from oven and toss with glaze. Return to oven for 5 minutes to caramelize.
- Whip yogurt with olive oil, lemon juice, salt, and pepper until smooth.
- Spread yogurt on a serving dish. Arrange glazed carrots on top.
- 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.
- Use rainbow carrots for extra color variation.
- Swap gochujang for harissa or chili crisp for a different heat.
- Let the yogurt sit at room temp for 10 minutes before plating for best texture contrast.
- For a vegan version, substitute honey with maple syrup and use plant-based yogurt.
- 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
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