Agrodolce Carrots with Herb Salad

This recipe also works well with roasted sweet potatoes or squash wedges but is especially beautiful with rainbow carrots.

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2 lbs carrots, washed and cut in half
2 cloves garlic, minced
1 lime, zest and juice
1 cayenne pepper, minced or 1/2 tsp chili flakes
1/4 cup sugar
1/4 cup fish sauce
1 1/2 cup water
5 sprigs each parsley, mint, cilantro
1/2 cup microgreens
1 cup peanuts, chopped (optional)


  1. Heat oven to 400F
  2. Toss the carrots in a glug of neutral oil with a big pinch of salt and roast until caramelized and tender
  3. Meanwhile whisk together the minced garlic, lime zest, juice, sugar, fish sauce, and water to make a dressing (it will make more than you need but keeps in the fridge for a week or so)
  4. When the carrots are fully cooked, remove from the oven and dress with a 1/4 cup of the fish sauce dressing.
  5. Taste and add more dressing as desired
  6. Dress the herbs with a pinch of salt and couple of spoonfuls of the fish sauce dressing and the peanuts
  7. Transfer the carrots to a serving platter and top with the herb salad to serve