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Roasted Carrots With Creamy Nuoc Cham Dressing

Roasted Carrots With Creamy Nuoc Cham Dressing

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 2 Feb 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant side dish takes humble roasted carrots and Elevates them with a punchy, Southeast Asian-inspired nuoc cham dressing. By roasting the carrots until they are tender and slightly caramelised, you create a sweet base that perfectly complements the salty, sour and spicy notes of the lime and ginger. The addition of a little mayonnaise provides a creamy texture that is entirely dairy-free, making it a versatile choice for any dinner party.

Ideal as a healthy accompaniment to grilled fish or roasted chicken, these carrots bring a refreshing complexity to your plate. The dressing is packed with aromatic garlic and Thai chillies, providing a savoury depth that works wonderfully even when prepared ahead of time. It is a sophisticated way to serve seasonal root vegetables while keeping your cooking light and modern.

Ingredients for Roasted Carrots With Creamy Nuoc Cham Dressing

900g medium carrots, scrubbed
2 tablespoons plus 60ml vegetable oil
Koshersalt
1 liten schalottenlök, tunt skivad
2 red Thai chillies, sliced
1 (1/2-tums) bit ingefära, skalad, tunt skivad
2 vitlöksklyftor, tunt skivade
2 tablespoons fish sauce
2 matskedar socker
2 matskedar färsk limejuice
1 matsked majonnäs

How to make Roasted Carrots With Creamy Nuoc Cham Dressing

Preheat oven to 218°C. Toss carrots and 2 tablespoons oil on a large rimmed baking tray and season with salt. Roast, tossing occasionally, until crisp-tender, 20–25 minutes.

Meanwhile, bring shallot, chillies, ginger, garlic, fish sauce, sugar, and 2 tablespoons 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 liquidiser, add lime juice and mayonnaise, and blend until smooth. With motor running, gradually stream in remaining 60ml 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.

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