Side DishKorean
Gochujang-Glazed Roasted Roots
Rosemary-roasted winter roots tossed in a sticky sweet-spicy gochujang glaze.
35 min 4 servings
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Ingredients
For 4 servings
- 400 g winter roots, carrot, sweet potato), in bite-size pieces, parsnip
- 15 g fresh rosemary, chopped
- 50 g gochujang
- 40 g honey
- 15 g rice vinegar
- 15 g soy sauce
- 2 piece garlic cloves, minced
- 6 g sesame seeds
- 28 g olive oil
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 37 g
- Fat
- 6 g
Allergens: Sesame, Soya, gluten, sesame, soy, sulphites
Estimated from ingredient data.
Method
Heat the oven to 220°C. Toss the roots with the oil, rosemary and seasoning and roast for 20–25 minutes, until golden and crisp.
Simmer the gochujang, honey, rice vinegar, soy sauce and garlic for 2–3 minutes, until thickened.
Toss the roasted roots in the glaze to coat.
Finish with sesame seeds and serve.
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