Roasted Carrots With Creamy Nuoc Cham Dressing

Ingredients for Roasted Carrots With Creamy Nuoc Cham Dressing

• 900g medium carrots, scrubbed

• 2 tablespoons plus 60ml vegetable oil

• Kosher salt

• 1 small shallot, thinly sliced

• 2 red Thai chillies, 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

How to make Roasted Carrots With Creamy Nuoc Cham Dressing

Preheat oven to 218°C. Toss carrots and 2 tablespoons oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chillies, ginger, garlic, fish sauce, sugar, and 2 tablespoons 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 60ml oil; blend until emulsified. Season dressing with salt.

Drizzle dressing over carrots just before serving.

Dressing can be made 3 days ahead. Cover and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.