Worth a trip

Roasted Carrots With Creamy Nuoc Cham Dressing

Name: Roasted Carrots With Creamy Nuoc Cham Dressing
Cuisine: vietnamese
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.
3.
Drizzle dressing over carrots just before serving.
4.
Dressing can be made 3 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions