Ingredients
8 oz/230 g baby carrots
2 Tbsp extra-virgin olive oil , divided
2 garlic cloves, peeled and minced
2 Tbsp fresh lime juice
zest of 1 lime
1 tsp fish sauce
1 tsp red pepper flakes such as Aleppo, Maras, or Urfa
1/2 tsp ground black pepper
Instructions
- Preheat the oven to 425F/220C.
- Slice the carrots across their length. Toss the carrots with 1 Tbsp of the oil and season lightly with salt. Spread the carrots out in a medium roasting pan or a baking sheet in a single layer and roast in the preheated oven for 25 to 30 minutes, till the tips turn crispy, and they turn golden brown with a few charred spots. The carrots should be tender in the middle; a knife should be able to pierce through the center easily.
- While the carrots, cook and prepare the sauce. Mix the garlic, lime juice, zest, fish sauce, red pepper flakes, and black pepper in a small bowl. Taste and season with salt as needed. Pour the sauce over the roasted carrots as soon as they come out of the oven, and drizzle to coat well. Serve hot or warm as a side.