Name: Roasted Carrots With Creamy Nuoc Cham Dressing
Yield: Serves 8
Ingredients: 2 pounds medium carrots, scrubbed; 2 tablespoons plus 1/4 cup vegetable oil; Kosher salt; 1 small shallot, thinly sliced; 2 red Thai chiles, sliced; 1 (1/2-inch) piece ginger, peeled, thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons fish sauce; 2 tablespoons sugar; 2 tablespoons fresh lime juice; 1 tablespoon mayonnaise

Roasted Carrots With Creamy Nuoc Cham Dressing

Photo by Gentl & Hyers

This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.

Recipe information

Yield
Serves 8

Ingredients

2 pounds medium carrots, scrubbed

2 tablespoons plus 1/4 cup vegetable oil

Kosher salt

1 small shallot, thinly sliced

2 red Thai chiles, sliced

1 (1/2-inch) piece ginger, peeled, thinly sliced

2 garlic cloves, thinly sliced

2 tablespoons fish sauce

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon mayonnaise

Preparation

Step 1
Preheat oven to 425°F. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.
Step 2
Meanwhile, bring shallot, chiles, ginger, garlic, fish sauce, sugar, and 2 Tbsp. water to a gentle simmer in a small saucepan over medium heat and cook just until aromatics are soft, 8–10 minutes (you don’t want the liquid to reduce much). Let cool. Transfer to a blender, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining 1/4 cup oil; blend until emulsified. Season dressing with salt.
Step 3
Drizzle dressing over carrots just before serving.
Do Ahead
Step 4
Dressing can be made 3 days ahead. Cover and chill.

TagsCarrot Root Vegetable Vegetable Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Quick Easy Roast Blender Rosh Hashanah Fall Bon Appétit

Recipe notes

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