- 1 kg baby carrots, washed
- 1 tbsp gochujang chilli paste
- 1 tbsp sesame oil
- 2 tbsp maple syrup
- 2 tbsp orange juice, freshly squeezed
Preheat oven to 220C (430F).
Mix gochujang, sesame oil, maple syrup and orange juice until smooth.
Put carrots into a large roasting dish, pour over the glaze and use your hands to toss and rub glaze all over the carrots.
Roast for 20-25 minutes, giving the tray a shake every 5 minutes. Mine were perfect after 20 minutes of cooking, but if your carrots are a bit thicker they could take longer. Try one and see if it's done to your liking.
Serve immediately, or refrigerate and use as a tasty pre-prepared side dish over the coming week.
Calories: 148kcal | Carbohydrates: 28.3g | Protein: 1.7g | Fat: 3.8g | Saturated Fat: 0.5g | Cholesterol: 0mg | Fiber: 7.3g