Overview sees a vibrant mix of golden brown roasted root vegetables, the red hue from the gochujang glaze shining through. Sprinkled with white sesame seeds and green snippets of fresh rosemary, it's a color fantasy on a white or muted platter.

Rosemary Roasted Winter Roots with Gochujang Glaze

Name: Rosemary Roasted Winter Roots with Gochujang Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Korean Fusion
Ingredients: 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

Category Side Dish

Prep 15 minutes

Cook 30 minutes

Style Korean Fusion

Technique Roasting

Diet Friendly Vegan

Daily Recipe: January 06, 2026

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

Step 1 - 🌡️🔥⏲️

Preheat the oven to 425°F (220°C).
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.
Step 3 - 🔥🥕🍽

Roast the prepared vegetable mixture for 20-25 minutes, or until they are golden and crispy.
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.
Step 5 - 🥄🔥🥕

Drizzle the gochujang glaze over the roasted vegetables. Toss gently to coat.
Step 6 - 😋🍽🎉

Garnish the glazed vegetables with sesame seeds before serving.

Additional

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!