Roasted carrots and cabbage with gochujang from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 238) by Meera Sodha

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Notes about this recipe

  • robin_gemtnj on March 12, 2026

    This recipe is super easy, though you do need to plan about an hour to have the oven heated and roast time combined.

  • ArberaBarbera on November 05, 2025

    Loved the flavours! I used hispi cabbage and gave the carrots a 10 minute headstart, as the hispi doesn’ t need so much time to soften.

  • csmith1 on July 28, 2025

    Delicious! A great way to use up the carrots and cabbage from my veg box. I found the marinade was a bit sparse by the time I got to the second tray, but as everything gets tossed together at the end, it all worked out. Will definitely make again!

  • mlbatt on September 17, 2023

    Excellent! One note: I lined my sheet pans with nonstick foil (and some of the marinade still stuck). Tossing in the oil & white wine vinegar after roasting seemed unnecessary to me, but I did it anyway, and was glad I did. Definitely goes on the list to make again!

  • Hellyloves2cook on February 27, 2023

    19/2/23 Husband made this as an accompaniment to our meal as we needed to use some carrots up. Very pleased to eat this.

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