Roasted Carrots With Creamy Nuoc Cham Dressing
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.