Gochujang paste, a spicy, savory, and sweet fermented condiment, is adaptable outside its traditional Korean cooking uses. For this recipe, the chefs at Miraval Arizona pair it with high-heat–roasted carrots. Look for small, heirloom carrots with their bushy green tops still attached. They come from seeds that have been handed down—unmodified—through generations.

INGREDIENTS

Gochujang Sauce

• 1/3 cup gochujang paste
• 2 1/2 tablespoons expeller pressed grapeseed oil
• 1 tablespoon honey
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Roasted Carrots

• 1 1/2 pounds heirloom baby carrots, tops trimmed, scrubbed (not peeled), and cut in half lengthwise
• 1 tablespoon expeller pressed grapeseed oil
• Fine sea salt
• Freshly ground black pepper

DIRECTIONS

Arrange a rack in the upper third of the oven and heat the oven to 425ºF.

While the oven is heating, make the sauce. In a small bowl or measuring cup, whisk together the gochujang paste, grapeseed oil, honey, salt, and pepper. Salt to taste and set aside.

To roast the carrots, on a rimmed sheet pan, toss the carrots with the grapeseed oil and season with salt and pepper. Spread out the carrots and roast until the tip of a sharp knife
easily pierces the center, about 10 to 12 minutes, depending on the size of the carrots.

To serve, drizzle the Gochujang Sauce over the carrots and use tongs to toss the carrots, coating them completely. Transfer to a warmed serving platter and serve immediately.

Makes 6 servings

CALORIES: 140; TOTAL FAT: 7 G; CARBOHYDRATE: 18 G; DIETARY FIBER: 3 G; PROTEIN: 1 G