Name: Korean Gochujang Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1 medium sweet potato, cut into 1-inch cubes; 2 medium carrots, cut into 1/2-inch slices; 1 large red bell pepper, cut into 1-inch pieces; 1 medium zucchini, cut into 1/2-inch half moons; 1 medium red onion, cut into wedges; 8 oz (226g) mushrooms, halved; 2 tablespoons vegetable oil; 3 tablespoons gochujang (Korean red pepper paste); 2 tablespoons honey or maple syrup; 1 tablespoon sesame oil; 2 tablespoons soy sauce; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons toasted sesame seeds, for garnish; 2 green onions, thinly sliced, for garnish

Instructions

Prepare the sauce

In a small bowl, whisk together the gochujang, honey, sesame oil, soy sauce, minced garlic, and grated ginger until smooth and well combined. Set aside.
Prepare the vegetables

Preheat oven to 425°F (220°C). Wash and cut all vegetables as specified in the ingredients list. For the sweet potatoes and carrots, try to keep the pieces consistent in size to ensure even cooking.
Season and arrange

Place all the cut vegetables in a large bowl. Drizzle with vegetable oil and toss to coat evenly. Spread the vegetables in a single layer on two large baking sheets, being careful not to overcrowd.
Roast the vegetables

Roast in the preheated oven for 15 minutes. Remove from oven, stir the vegetables, and return to the oven. Continue roasting for another 10-15 minutes or until vegetables are tender and beginning to caramelize at the edges.
Coat with sauce

Remove the vegetables from the oven and transfer to a large mixing bowl. Pour the gochujang sauce over the hot vegetables and gently toss until all pieces are evenly coated with the vibrant sauce.
Serve and garnish

Transfer the gochujang-coated vegetables to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot as a side dish or over steamed rice for a complete meal.

Korean Gochujang Roasted Vegetables

Ingredients

Instructions

Nutritional Information