Best Roasted Carrots With Creamy Nuoc Cham Dressing Recipes

Roasted Carrots With Creamy Nuoc Cham Dressing Recipe image

Provided by Josh Walker

Yield Serves 8

Number Of Ingredients 11

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

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.

Roasted Carrots image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.