Whole oven-roasted carrots, coated in a smoky rub then glazed with barbecue sauce, served with a creamy homemade ranch dressing with chives, dill, and garlic. The American classic as served for a side or a vegetable main.
Ingredients
- 800 g carrots
- 3 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp brown sugar
- to taste fine salt
- to taste ground black pepper
- 80 ml barbecue sauce
- 1 tbsp honey
- 120 g mayonnaise
- 100 g crème fraîche
- 50 ml buttermilk
- 1 clove garlic clove
- 0.5 bunches fresh chives
- 6 sprigs fresh dill
- 1 tbsp lemon juice
- 1 tsp onion powder
Method
- Preheat the convection oven to 200°C and line a baking sheet with parchment paper.
- Peel the carrots and leave them whole if they are thin, otherwise halve them lengthwise to get thick batons of even size.
- In a large bowl, mix the olive oil, smoked paprika, garlic powder, brown sugar, a good pinch of salt, and pepper, then thoroughly coat the carrots in this rub.
- Arrange the carrots in a single layer on the baking sheet and roast for 20 minutes, turning them halfway through, until they start to brown around the edges.
- Meanwhile, prepare the ranch dressing: whisk the mayonnaise, crème fraîche, and buttermilk until you reach a pourable yet coating consistency.
- Stir in the finely grated garlic clove, chopped chives and dill, onion powder, and lemon juice, season with salt and pepper, then keep chilled.
- Mix the barbecue sauce with the honey, generously brush the carrots, and return to the oven for 8 to 10 minutes until the glaze is glossy and slightly caramelized.
- Serve the BBQ carrots piping hot, arranged on a platter, with the homemade ranch dressing in a sauceboat or spread underneath, and sprinkle with a little chopped chives.
Nutrition
Per serving
- Energy
- 411.4 kcal
- Protein
- 4 g
- Carbohydrate
- 33.74 g
- Fat
- 29.34 g
- Fibre
- 7.83 g
- Calcium
- 218.86 mg
- Iron
- 1.71 mg
- Magnesium
- 44.98 mg
