Roasted Carrots and Cabbage with Gochujang
This is a true “refrigerator staple” side that can be made during any season. Both carrots and green cabbage are available year-round and can be stored for a couple weeks. Meaning, when all else fails, Roasted Carrots and Cabbage with Gochujang from Meera Sodha’s East will save the day.
After some minimal prep, the veggies get tossed with a gochujang mixture and roasted in a hot oven. By now, I think most of you are familiar with gochujang but if not, you can likely find it on the Asian aisle in most supermarkets. There’s no direct substitute but if you must, I actually think miso would a delicious alternative.
Turn your vegetable staples up a notch and give this easy recipe a try. Enjoy!
IMPORTANT ANNOUNCEMENT: If you are interested in cooking a big batch (enough to share!) of Peanut Curry Lentil Soup with me over Zoom this evening from 5-6pm, please check out this link: KindSoup. All of the ingredients are listed on the linked page, as well as the Zoom link. Thanks for considering. I hope to see you later!
Roasted Carrots and Cabbage with Gochujang
Ingredients
- 1 2/3 lbs carrots peeled and quartered
- 1 2/3 lbs green cabbage cut into 3/4-inch wedges
- 1 1/2 Tbls gochujang paste
- 1 tsp ground cumin
- 1 1/4 tsp salt
- 4 cloves garlic crushed
- 1-inch piece ginger peeled and grated
- canola oil
- 1 Tbls white wine vinegar
Instructions
- Preheat oven to 425F and line two large sheet pans with foil.
- Place the carrots on one pan and the cabbage on another. In a small bowl, mix the gochujang, cumin, salt, garlic, ginger and 3 Tbls of oil. Pour half the sauce over each pan of vegetables and mix with your hands so that the marinade gets everywhere.
- Make sure that the carrots and cabbage are in a single layer, then place the pans in the oven for 35 to 40 minutes until the vegetables are tender and blackened at the edges.
- Meanwhile, put 2 Tbls of oil and the white wine vinegar into a large bowl. When the carrots and cabbage are roasted, transfer them to the bowl while still hot and toss them in the oil and vinegar. Pile the vegetables onto a large plate and serve.