Swicy Gochujang Carrots on Yogurt
Swicy Gochujang Carrots on Yogurt is a vibrant, creamy delight with spicy-sweet glaze. This simple recipe delivers a spicy-sweet side dish for any occasion.
Ingredients
For Carrots
- 500 g baby carrots tops trimmed and cleaned
- 1½ tbsp olive oil
- 1 tbsp gochujang Korean fermented chili paste
- 1 tbsp honey
- 1 tsp soy sauce
- ½ tsp rice vinegar
- Salt to taste
For Savory Yogurt Base
- 300 g full-fat Greek yogurt
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
For Garnish
- 1 tbsp toasted sesame seeds
- 1 scallion thinly sliced on the diagonal
- Optional: chili oil drizzle or extra honey
Instructions
Roast Carrots
- I preheat the oven to 425°F (220°C), toss 500 g baby carrots with 1½ tbsp olive oil and a pinch of salt, spread on a parchment-lined tray, and roast for 20–25 minutes, turning halfway, for this simple recipe.
Make Glaze
- I whisk 1 tbsp gochujang, 1 tbsp honey, 1 tsp soy sauce, ½ tsp rice vinegar, and 1 tsp olive oil in a bowl for this creamy carrot dish.
Glaze Carrots
- I toss roasted carrots with the glaze, return to the oven for 5 minutes to caramelize, for these Korean-inspired carrots.
Prepare Yogurt Base
- I whisk 300 g Greek yogurt with 1 tbsp olive oil, 1 tsp lemon juice, salt, and pepper until smooth for this spicy-sweet side dish.
Assemble Dish
- I spread yogurt in a swoosh on a serving plate, arrange glazed carrots on top, for this creamy carrot dish.
Garnish and Serve
- I drizzle with chili oil (optional), sprinkle 1 tbsp toasted sesame seeds, and add scallion slices for this Swicy Gochujang Carrots on Yogurt.
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.
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