Peter Som: Charred Carrots with Gochujang Honey Butter (aka Met Gala Carrots)

Peter Som, award-winning fashion designer and author of the new cookbook Family Style, worked his magic—transforming some old, lonely carrots into a feast fit for a Met Gala solo after-party.

Peter Som, a CFDA/Vogue Fashion Fund finalist and two-time CFDA Emerging Designer Award nominee (you may wear his designs or have seen them on Michelle Obama, Beyoncé, and Scarlett Johansson, to name a few) frequently posts on his culinary-focused vertical, The Extra Taste, which occupies a unique space at the intersection of fashion, food, and design.

Peter’s new cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage was ignited by his California upbringing, his Chinese heritage, and cooking with his mother and grandmother.

For me, cooking is a reminder of who you are, its comfort and memory—and I want each bite of one of my recipes to not only be full of flavor and delicious—but to tell a story. My Grandmother has been gone 20 years, but through food I’ll always feel connected to her.

When Peter was an up-and-coming fashion designer, he attended the Met Gala—the premier fête of the fashion scene. The spectacle of glittering gowns and flashing cameras was both dazzling and daunting. Alone in his tux, sweating nervously, he skipped the after-parties, opting instead for a quiet cab ride home.

Hungry, he found a lonely bag of week-old carrots in his fridge, tossed them with olive oil, and mistakenly roasted them at 450°F instead of 400°F. The result? Perfectly tender, caramelized, and charred in all the right places—carrots. A drizzle of honey and gochujang sealed the deal. At 11 p.m., Peter had his after-party—Gala carrots were born. A Cindarella transformation.

During Peter’s high-octane fashion years, and still today, Peter uses cooking as a way to align, focus, and decompress.

Charred Carrots with Gochujang Honey Butter (aka Met Gala Carrots)

This recipe doesn’t require duress or fancy dress. Hot Tip: Use multicolored carrots if they’re available!

Ingredients:

1. 11⁄2 pounds carrots (about 15 carrots), trimmed

2. 1 tablespoon extra-virgin olive oil

3. Kosher salt

4. Freshly ground black pepper

5. 2 tablespoons honey

6. 2 tablespoons unsalted butter

7. 2 tablespoons gochujang

8. 1⁄2 cup roughly chopped toasted hazelnuts (optional)

9. 1 teaspoon grated orange zest

10. Flaky sea salt, for finishing

11. Flat-leaf parsley leaves for garnish (optional)

Instructions:

Preheat the oven to 450°F with a rack in the top third of the oven. Line

a rimmed baking sheet with parchment paper.

Cut any larger carrots in half lengthwise and put them all on the prepared baking sheet. Drizzle with the olive oil, season with 1 teaspoon

kosher salt and 1⁄2 teaspoon pepper, and use your hands to mix so that the carrots are evenly coated. Spread out in a single layer. Roast

for 20 to 25 minutes, tossing the carrots and rotating the pan halfway through or until the carrots are tender and just charred in spots. While the carrots are roasting, combine the honey, butter, and gochujang in a small microwave-safe bowl and microwave for 1 minute or until the butter is melted. Whisk to combine.

When the carrots are done, remove them from the oven and immediately pour the gochujang mixture atop them. Use tongs to toss so the carrots are thoroughly coated. Transfer to a serving platter, sprinkle the hazelnuts atop, if using, finish with the orange zest and flaky sea salt, and garnish with fresh parsley, if you like. Serve warm or at room temperature.