Gochujang maple glazed baby carrots fresh from the oven. A delicious vegan side dish (gluten free option).

Maple gochujang glazed baby carrots

Sweet and spicy baby carrots roasted in a Korean gochujang and maple syrup based glaze are a side dish to die for.
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Course: Snacks and sides
Cuisine: Vegan
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4
Calories: 148kcal
Author: Quite Good Food


  • 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.

Nutrition information

Calories: 148kcal | Carbohydrates: 28.3g | Protein: 1.7g | Fat: 3.8g | Saturated Fat: 0.5g | Cholesterol: 0mg | Fiber: 7.3g
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