Roasted Carrots With Creamy Nuoc Cham Dressing
Sweet roasted carrots served with a vibrant Vietnamese-inspired dressing that combines fish sauce, chiles, and aromatics for a perfect balance of sweet, spicy, and savory flavors.
Ingredients
- •2 pounds medium carrots, scrubbed
- •2 tablespoons vegetable oil
- •1 to taste Kosher salt
- •1 small shallot
- •2 whole red Thai chiles
- •1 piece ginger
- •2 cloves garlic
- •2 tablespoons fish sauce
- •2 tablespoons sugar
- •2 tablespoons fresh lime juice
- •1 tablespoon mayonnaise
Cooking Instructions
- 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.
25 min
- 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.
15 min
- 3.
Drizzle dressing over carrots just before serving.
2 min
- 4.
Dressing can be made 3 days ahead. Cover and chill.
