roasted-carrots-with-creamy-nuoc-cham-dressing.json

{
    "directions": [
        "Preheat oven to 425\u00b0F. Toss carrots and 2 Tbsp. oil on a large rimmed baking sheet and season with salt. Roast, tossing occasionally, until crisp-tender, 20\u201325 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\u201310 minutes (you don\u2019t 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 1/4 cup 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."
    ],
    "ingredients": [
        "2 pounds medium carrots, scrubbed",
        "2 tablespoons plus 1/4 cup vegetable oil",
        "Kosher salt",
        "1 small shallot, thinly sliced",
        "2 red Thai chiles, sliced",
        "1 (1/2-inch) piece ginger, peeled, thinly sliced",
        "2 garlic cloves, thinly sliced",
        "2 tablespoons fish sauce",
        "2 tablespoons sugar",
        "2 tablespoons fresh lime juice",
        "1 tablespoon mayonnaise"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Fall",
        "Winter",
        "Carrot",
        "Wheat/Gluten-Free",
        "Thanksgiving"
    ],
    "title": "Roasted Carrots With Creamy Nuoc Cham Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/roasted-carrots-with-creamy-nuoc-cham-dressing"
}