Roasted ‘Bo’ Sauce Carrots

An easy side dish can make all the difference at Christmastime. This Vietnamese-inspired 'Bo' sauce, traditionally used on the classic Bánh Mì sandwich, adds a buttery, savoury depth to roasted carrots. It’s light yet flavourful, complementing whichever main you choose for your festive feast!

Carrots

Equipment

  • Peeler
  • Chopping board
  • Baking tray
  • Hand blender
  • Small bowl

 

Ingredients

Roasted Carrots

  • 500g organic carrots, peeled and halved
  • 2 tbsp olive oil
  • 2 pinches sea salt
  • 2g fresh coriander, finely chopped
  • 2g fresh dill, finely chopped
  • 2g walnuts, finely chopped

 

Vietnamese ‘Bo’ Cream Sauce

  • 2 shallots, peeled and finely chopped
  • 4 pasteurised egg yolks
  • 1 pinch crushed black pepper
  • 1 tsp fish sauce (or a pinch of salt as an alternative)
  • 2 tsp olive oil
  • 2 garlic cloves, finely chopped (or use roasted garlic for a milder taste)
  1. Preheat the oven to 200°C. On a baking tray, toss the carrots with olive oil and sprinkle with sea salt. Spread them out evenly and roast for 20 minutes, or until tender and slightly caramelised.
  2. To prepare the ‘Bo’ Sauce: While the carrots are roasting, whisk together the shallots, egg yolks, black pepper, fish sauce, olive oil, and garlic in a small bowl. Blend until the sauce is smooth and has the texture of double cream.
  3. To serve, spread a generous layer of the 'Bo' sauce on the serving plate, then place the roasted carrots on top. Garnish with coriander, dill, and walnuts for a touch of crunch and freshness. Enjoy!

Thuy’s tip: This dish pairs beautifully with roasted meats, adding a delicate, buttery richness without overpowering the main dish.

 

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