Equipment
Ingredients
Roasted Carrots
- 900 g carrots, peeled and halved lengthwise
- 30 ml neutral oil
- 5 g salt
Nuoc Cham Dressing
- 60 ml fresh lime juice
- 45 ml fish sauce
- 30 g palm sugar, finely chopped or grated
- 2 garlic, minced or grated
- 1 bird's eye chili, thinly sliced
Assembly
- 2 navel oranges, peeled and segmented (suprèmed)
- 80 g roasted cashews, roughly chopped
- 15 g fresh cilantro, leaves picked
- 15 g fresh mint, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 402 kcal
- Protein
- 8 g
- Carbohydrates
- 61 g
- Fat
- 17 g
- Fiber
- 17 g
- Sugar
- 20 g
- Sodium
- 1161 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1130 mg
- Calcium
- 241 mg
- Iron
- 4.2 mg
- Magnesium
- 121 mg
- Phosphorus
- 225 mg
- Zinc
- 2.1 mg
- Vitamin A
- 2075 mcg
- Vitamin C
- 140 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.5 mg
- Folate
- 54 mcg
- Water
- 218 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F). Place the peeled and halved carrots on a large rimmed baking sheet.
Toss the carrots with neutral oil and salt until thoroughly coated. Arrange them in a single layer without overcrowding to ensure roasting rather than steaming.
Roast the carrots for 30-35 minutes, turning halfway through, until they are tender and caramelized with golden-brown edges.
While carrots roast, prepare the dressing. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, minced garlic, and sliced chili. Whisk vigorously until the sugar is fully dissolved.
Using a sharp knife, cut the top and bottom off the oranges. Stand them upright and slice off the peel and pith following the curve of the fruit. Slice between the membranes to release the segments (suprèmes) into a bowl.
Place the warm roasted carrots in a large salad bowl. Drizzle with half the dressing and toss gently to let the carrots absorb the flavors while warm.
Add the orange segments, cilantro, mint, and roasted cashews. Add remaining dressing to taste and toss gently to combine. Serve immediately.
Chef's Notes
- Dress the carrots while they are still warm; the heat opens the vegetable's pores allowing the salty-sour dressing to penetrate deeper.
- For maximum crunch, toast the cashews in a dry pan for 2-3 minutes just before serving, even if they were bought 'roasted'.
- The balance of the dressing is key: it should taste salty, sour, sweet, and spicy all at once. Adjust the sugar or lime juice to find your perfect equilibrium.
- If you cannot find palm sugar, light brown sugar mixed with a teaspoon of maple syrup makes a decent alternative for depth of flavor.
Storage
Refrigerator: 2 days — Store components separately. If mixed, consume within 24 hours as herbs will wilt and nuts will soften.
Troubleshooting
Carrots are mushy or soggy
Cause: The baking sheet was overcrowded, causing the carrots to steam instead of roast
Fix: Spread onto a fresh hot tray and blast under the broiler for 2-3 minutes to dry out surface
Prevention: Use two baking sheets if necessary to ensure ample space between carrots
Cultural Context
This dish draws inspiration from the Thai flavor profile of 'yum' (salad) dishes, specifically the balance of salty fish sauce (nam pla), sour lime, and spicy chilies known as Nuoc Cham in Vietnamese or Nam Jim in Thai contexts. While roasted carrots are a Western technique, the application of this dressing creates a vibrant fusion popular in modern Australasian and Californian cuisine.
