BBQ carrots, homemade ranch dressing

Pasos

1. Preheat the convection oven to 200°C and line a baking sheet with parchment paper.
2. Peel the carrots and leave them whole if they are thin, otherwise halve them lengthwise to get thick batons of even size.
3. 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.
4. 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.
5. Meanwhile, prepare the ranch dressing: whisk the mayonnaise, crème fraîche, and buttermilk until you reach a pourable yet coating consistency.
6. Stir in the finely grated garlic clove, chopped chives and dill, onion powder, and lemon juice, season with salt and pepper, then keep chilled.
7. 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.
8. 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.