Monday, June 10, 2024

Roasted Carrots with Nuoc Cham Dressing

If you’re a fan of salads, Vietnamese Cuisine or fish, this dish is great for you. We start by roasting the carrots (about 2 pounds) on a baking sheet, with 2 tablespoons olive oil or vegetable oil, between 400° to 500°, just like in our first recipe. 
 
While the carrots roast, let's prepare our dressing. 
 
1 shallot, 2 red Thai Chili’s, 2 cloves of garlic and 1 piece of ginger (about half an inch thick), all fully peeled and thinly sliced are to be added to a small saucepan along with 2 tablespoons of water, fish or soy sauce, and sugar respectively. 
 
Let the concoction simmer on medium heat for about 10 minutes, then let the mixture cool. Keeping turning your carrots over so they remain crispy on all sides. 
 
Once the base for dressing has cooled, pour it into the blender Add 2 tablespoons of lime juice, 1 tablespoon of mayonnaise and a quarter cup of vegetable oil and turn on the motor until your blend becomes smooth. 
 
Add a little salt for seasoning and then lightly drizzle over your roasted carrots for a great meal! 
 
Carrots are a pretty versatile vegetable, so its uses in the kitchen aren’t limited to savory dishes.

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