Roasted Carrots and Cabbage with Gochujang

Name: Roasted Carrots and Cabbage with Gochujang
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
Ingredients: 750g carrots, peeled and quartered; 750g white cabbage (1 medium), cut into 2cm wedges; 1½ tbsp gochujang paste; 1 tsp ground cumin; 1 tsp salt; 4 cloves of garlic, crushed; 3cm ginger, peeled and grated; rapeseed oil; 1 tbsp white wine vinegar

6 steps

Prep:15minCook:40min

Take your carrots and cabbage to Seoul and back. It’s worth the trip.

Updated at: Thu, 17 Aug 2023 06:34:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories154.3 kcal (8%)

Total Fat4.1 g (6%)

Carbs28.1 g (11%)

Sugars14.4 g (16%)

Protein3.7 g (7%)

Sodium760.6 mg (38%)

Fiber8.5 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

750gcarrots

peeled and quartered

750gwhite cabbage

cut into 2cm wedges

1 ½ Tbspgochujang paste

1 tspground cumin

1 tspsalt

4 clovesgarlic

crushed

ginger

3cm, peeled and grated

rapeseed oil

1 Tbspwhite wine vinegar

Instructions

Step 1

Preheat the oven to 220°C and line two large oven trays with foil.

OvenPreheat

Step 2

Place the carrots in one tray and the cabbage in another.

Step 3

In a small bowl, mix the gochujang, cumin, salt, garlic, ginger and 3 tablespoons of oil.

Step 4

Pour half across each tray of vegetables, and mix with your hands so that the marinade gets everywhere. Make sure the carrots and cabbage are in a single layer, then place the trays in the oven for 35 to 40 minutes, until the vegetables are tender and blackened at the edges.

Step 5

Meanwhile, put 2 tablespoons 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.

Step 6

Pile the vegetables on to a large plate and serve.