Korean-style hasselback carrots with other winter vegetables
Roasted hasselback veggies get a Korean boost from a spicy & sweet gochujang sauce
Servings: 4
Ingredients
- 3 large carrots about 400 g (14 oz)
- 2 large parsnips about 400 g (14 oz)
- 1 other root vegetable about 250 g (9 oz), such as a beet, a rutabaga, or 2 carrots
- 3 tbsp neutral oil
Sauce:
- 1 tbsp gochujang chili paste see note for substitute
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 2 tsp fresh grated ginger
- 2 garlic cloves minced
For serving:
- Toasted sesame seeds
- Chopped cilantro
Instructions
- Preheat the oven to 220 °C (430 °F).
- Prep the veggies: Peel the vegetables. With a chopstick on either side of the vegetable to stop the knife, cut 2-3 mm (1/8 inch) slices into the entire upper length of each vegetable, leaving the bottom ½ cm (1/4 in) uncut.
- Brush the vegetables with the oil, letting some oil get in between the slices.
- Bake at 220 °C for 1 hour, uncovered. The vegetables should be almost fully cooked at this point.
- Prep & brush on the sauce: While the vegetables bake, mix all the sauce ingredients together. After baking for 1 hour, brush the sauce over the vegetables, again getting in between the slices. Return the vegetables to the oven and bake for another 10 minutes.
- Serve sprinkled with toasted sesame seeds and chopped cilantro leaves.
Notes
- If you can’t find gochujang, you can substitute ½ tbsp miso paste + 1 tsp sriracha + ½ tsp maple syrup.