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.
2 pounds medium carrots, scrubbed
2 tablespoons plus ¼ cup vegetable oil
1 small shallot, thinly sliced
2 red Thai chiles, sliced
1 ½-inch piece ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons fresh lime juice
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.
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.
Drizzle dressing over carrots just before serving.
Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
Recipe by Josh Walker & Duolan Li,
Calories (kcal) 170 Fat (g) 12 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 15 Dietary Fiber (g) 3 Total Sugars (g) 9 Protein (g) 1 Sodium (mg) 440Reviews Sectioneffin delicious. bright, tangy, spicy, gingery. perfect for using on a leftover grain bowl (what i did)I made this with carrots and parsnips today, and it was delightful! I quartered some of the carrots, as they were very thick, and halved some others. I added freshly ground white pepper to the sauce as the aromatics were simmering, and I think that made a nice subtle impact. I also didn’t have whole ginger root, only ginger paste, so I estimated a little over half a teaspoon of the ginger paste, and I think it was great. I also subbed avocado oil in place of the vegetable oil. Keep in mind that some people seem to be sensitive to the taste of carrot skin, so you might want to peel the carrots before roasting. I don’t taste it, but some people find carrot skin very bitter and unpleasant. Great recipe!Ellen LittleCharlotte, NC, USA11/19/19Made this twice, for two different Thanksgiving meals over the span of 3 days, because they were that good, and such a hit. The recipe works more or less as written, though both times I was pretty fluid with the carrot qty, based on mouths to feed and number of carrots on hand. Regardless, of my ad libbing, the final dish was perfect. Highly recommended!AnonymousSan Francisco, CA11/25/17
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