I love how sweet carrots get in a hot oven, becoming this perfect, creamy foil for tart dressing and crispy, crunchy textures I don’t even peel them in this recipe, to preserve the extra nutrients — give me all the beta carotene and vitamin A — and OK, because it’s easier that way While I roast the carrots for this recipe, adapted from my cookbook “Everyone’s Table” (Harper, 2021), I char a couple of chiles on the stovetop burner, which add extra flavor and some heat to the simple dressing of fish sauce, lime, and the garlic and shallots roasted and plucked from the pan of carrots