Grilled Heirloom Carrots With Herb Dressing

INGREDIENTS

• 2 lbs heirloom carrots, scrubbed clean and tops trimmed

• Vegetable oil, for drizzling

• 1 cup basil, tightly packed

• ¼ cup flat leaf parsley leaves, loosely packed

• 2 Tbsp cilantro leaves

• ¼ cup olive oil

• Salt and pepper, to taste

• 2 Tbsp sherry vinegar

• 1 Tbsp capers

LET'S GET COOKING...

• Preheat your grill to 425°F. Clean and oil the grates.

• If making this in the oven, preheat your oven to 425°F as well.

• On a sheet tray or plate, place the cleaned carrots. Drizzle with enough vegetable oil to coat. Lay in an even layer on the preheated grill. Grill for 10-12 minutes, flipping half way through. The carrots should be charred and slightly softened but not soggy.

• If making this in the oven, place the carrots in a single layer on a baking sheet and drizzle with oil. Roast for 15-20 minutes or until slightly softened and golden brown. You can broil them at the end for a minute or two to get really nice caramelization.

• While the carrots are grilling, make the dressing.

• In a food processor or blender combine the basil, parsley, cilantro, olive oil, a large pinch of salt, about ½ tsp. of freshly ground pepper, sherry vinegar and capers. Blend until combined but still a little chunky. Taste for seasoning, adding more salt or vinegar if needed. Set aside. Remove the carrots from the grill and place on a platter or cutting board.

• Drizzle the dressing over the carrots, leaving some areas exposed. Serve warm or room temperature.

bon appetit