Gochujang Glazed Roasted Carrots

Servings

1/2 cup

COOKING TIME

45 minutes

1 lb Carrots, raw

1 Tbsp. Olive oil

2 tsp. Gochujang

2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)

1 tsp. toasted sesame oil

2 tsp. Apple cider vinegar

2 clove Garlic, raw (finely minced)

1 Tbsp. Sesame seeds (optional, for garnish)

Preheat oven to 400F.

Line a baking sheet with parchment paper or a silicon mat.

Wash, peel, and cut carrots into 2" x 1/4" x 1/4" sticks.

Place cut carrots into a large bowl. Drizzle with olive oil and toss to evenly coat all carrots.

Arrange carrots in a single layer on prepared baking sheet and roast for about 20 minutes.

While the carrots are roasting, prepare the glaze.

In a medium bowl, whisk together the gochujang paste, soy sauce, sesame oil, cider vinegar, and garlic.

When the carrots are roasted and just tender, remove from oven and drizzle with the glaze. Stir or use a brush to evenly coat.

Return the carrots to the oven to caramelize the glaze, about 10 minutes.

Garnish with toasted sesame seeds.

Serve hot.

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This recipe contains GERD triggers, and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is NOT a low sodium recipe.