Roasted Carrots with Creamy Nuoc Cham Dressing

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

2 pounds medium carrots, scrubbed

2 tablespoons plus ¼ cup vegetable oil

Kosher salt

1 small shallot, thinly sliced

2 red Thai chiles, sliced

1 ½-inch piece ginger, peeled, thinly sliced

2 garlic cloves, thinly sliced

2 tablespoons fish sauce

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon mayonnaise

Directions at bonappetit.com

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