Roasted Carrots With Creamy Nuoc Cham Dressing Recipes

Steps:

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

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

Steps:

• see above