This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.
Recipe information
Yield
8 Servings
Ingredients
2
2
1
2
1
2
2
2
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°. 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.
Step 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 ¼ cup oil; blend until emulsified. Season dressing with salt.
Step 3
Drizzle dressing over carrots just before serving.
Step 4
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.