Roasted Carrots with Nuoc Chom Dressing


Roasted Carrots with Nuoc Chom Dressing

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  • Author: The Cooking Studio



Servings: 2

½ pound medium carrots, scrubbed
1 tablespoon + 2 teaspoons oil
Kosher salt
¼ small shallot, thinly sliced
½ jalapeno, sliced
¼ inch piece ginger, peeled, thinly sliced
½ garlic clove, thinly sliced
1 teaspoons fish sauce
1 teaspoons sugar
½ lime, juiced
¼ cup mayonnaise


Preheat oven to 425°

Toss carrots into the 1 Tablespoon of 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 1 Tbsp. water to a gentle
simmer in a small saucepan over medium heat

Cook just until aromatics are soft, 3- 5 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 oil; blend until emulsified.

Season dressing with salt.

Drizzle dressing over carrots just before serving.


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