A little about this dish
Discover the wonderful fusion of flavors in this rosemary-infused Korean-inspired side dish that's both comforting and invigorating. The hearty winter vegetables, brought together with the warmth of rosemary and the bold, spicy kick of Korean flavors will be a feast for your senses!
Ingredients (for 4)
- Fresh rosemary — 1 tablespoon — finely chopped
- Winter roots (like parsnips, carrots, sweet potatoes) — 2 cups — cut into bite-size pieces
- Korean gochujang paste — 1/4 cup
- Agave nectar or honey — 2 tablespoons
- Rice vinegar — 1 tablespoon
- Soy sauce — 1 tablespoon
- Garlic — 2 cloves — minced
- Sesame seeds — 2 teaspoons — for garnish
- Olive oil — 2 tablespoons
- Salt and pepper — to taste
Preparation
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Step 1 — 🌡️🔥⏲️Preheat the oven to 425°F (220°C).
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Step 2 — 🥣🥕🥔In a large mixing bowl, combine the winter roots, olive oil, fresh rosemary, salt, and pepper. Toss until the vegetables are well coated. Spread the vegetables out onto a baking sheet.
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Step 3 — 🔥🥕🍽Roast the prepared vegetable mixture for 20-25 minutes, or until they are golden and crispy.
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Step 4 — 🥘🌶🥢In a small saucepan, combine the gochujang paste, agave nectar, rice vinegar, soy sauce, and garlic. Bring to a simmer over medium heat and cook for 2-3 minutes, until thickened.
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Step 5 — 🥄🔥🥕Drizzle the gochujang glaze over the roasted vegetables. Toss gently to coat.
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Step 6 — 😋🍽🎉Garnish the glazed vegetables with sesame seeds before serving.
A final fox tip
Did you know that gochujang is a staple in Korean cuisine, traditionally made from chilli pepper, glutinous rice, fermented soybean, and salt? Its rich, spicy flavor makes it a great accompaniment to winter veggies. Feel free to play with the selection of roots according to the season. Kids can help with preparing the vegetables and mixing them. For a non-vegan variation, this dish would be great with a sprinkle of crumbled feta cheese on top!