INGREDIENTS
1 1/2 pounds carrots, trimmed
1 tbsp extra-virgin olive oil
kosher salt
freshly ground black pepper
2 tbsp honey
2 tbsp unsalted butter
2 tbsp gochujang
1⁄2 cup roughly chopped toasted hazelnuts (optional)
1 tsp grated orange zest
flaky sea salt, for finishing
flat-leaf parsley leaves, for garnish (optional)
DIRECTIONS
Preheat the oven to 450 degrees with a rack in the top third of the oven. Line a rimmed baking sheet with parchment paper. Cut any larger carrots in half lengthwise and put them all on the prepared baking sheet. Drizzle with the olive oil, season with one teaspoon kosher salt and a half teaspoon pepper, and use your hands to mix so that the carrots are evenly coated, then spread out in a single layer. Roast for twenty to twenty-five minutes, tossing the carrots and rotating the pan halfway through, or until the carrots are tender and just charred in spots. While the carrots are roasting, combine the honey, butter, and gochujang in a small microwave-safe bowl and microwave for one minute, or until the butter is melted. Whisk to combine. When the carrots are done, remove them from the oven and immediately pour the gochujang mixture atop, then use tongs to toss so the carrots are thoroughly coated. Transfer to a serving platter, sprinkle the hazelnuts atop, if using, finish with the orange zest and flaky sea salt, and garnish with fresh parsley, if you like. Serve warm or at room temperature.
