Roasted carrots with creamy nuoc cham dressing from Bon Appétit Magazine, November 2016: The Thanksgiving Issue (page 126)

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Accompaniments: Pastrami-style grilled turkey breast

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on December 09, 2022

    Interesting tastes with the carrots.

  • twoyolks on February 03, 2017

    The carrots themselves are just roasted and are good that way. The sauce is amazing. It's perfectly balanced between sweet, sour, hot, and salty. We had these with roast chicken and ended up dipping the chicken into it.

  • meggan on November 28, 2016

    I made this for Thanksgiving and the sauce was phenomenal. Paired with some delicious Napoli farmer's market carrots - it was a hit and I would use the sauce on any number of roasted vegetables - potatoes, green beans, you name it.

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