Charred Carrots with Gochujang Honey Butter
Source: Peter Som, Family Style
Recipe Type: Appetizers and Sides | Seasons: Spring
This recipe appears in Family Style by Peter Som (Harper Collins, 2025) and was demonstrated in the Foodwise Classroom on March 29, 2025.
This recipe came to me under duress. It was the first Monday in May, in the early 2000s, and as an up-and-coming fashion designer I had been invited to the Met Gala. The blindingly high-octane glamour and setting were intoxicatingly unreal. That, combined with the gilded gloss of the outfits worn by very fancy people, preening in the riotous orbit of the paparazzi, was both beautiful and terrifying. I was to attend alone—no model or starlet to accompany and fuss over—just me, sweating in my tux. I got through the evening, and instead of going to the after-parties, I hailed a cab and escaped home. Starving, I kicked off my patent loafers and opened my fridge to find a bunch of week-old carrots in a bag. I turned on the oven, tossed those lonely carrots with olive oil, and threw them in the oven to roast. Little did I know that I had turned the oven not to 400 F but to 450 F. Well, happy mistake because the carrots were tender, deliciously charred in spots, and caramelized. I drizzled honey and gochujang on them and, leaning against my kitchen counter at 11 p.m., happily ate them all up. Sweet, spicy, crunchy, tender perfection. It was my own after-party, and at that moment I wouldn’t have wanted it any other way. And so, gala carrots were born. I’ve made this dish hundreds of times—each time as delicious as that first night.
This recipe doesn’t require duress (or fancy dress, for that matter)—in reality all you need is some fridge and pantry staples, a raring-hot oven, and a watchful eye. While I ate this as my main course post–Met Gala, rest assured that these carrots will be the perfect side dish to any dinner all year long, including the first Monday in May.
Serves 4
INGREDIENTS
1½ pounds carrots (about 15 carrots), trimmed (see Hot Tip)
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons honey
2 tablespoons unsalted butter
2 tablespoons gochujang
½ cup roughly chopped toasted hazelnuts (optional)
1 teaspoon grated orange zest
Flaky sea salt, for finishing
Flat-leaf parsley leaves, for garnish (optional)
PREPARATION
- Preheat the oven to 450°F 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 1 teaspoon kosher salt and 1⁄2 teaspoon pepper, and use your hands to mix so that the carrots are evenly coated, then spread out in a single layer.
- Roast for 20 to 25 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 1 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.
