Charred Carrots with Herbs

• Vegan
• Gluten free

• Produce

  • 1 cup Basil, tightly packed fresh leaves
  • 1 clove Garlic
  • 1 cup Mint, tightly packed fresh leaves
  • 3 bunches Rainbow carrots
  • 1 Shallot

• Baking & Spices

  • 1 Kosher salt and freshly cracked black pepper
  • 1 1/2 tsp Red pepper flake
  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 2 tbsp Red wine vinegar
  • 2 tbsp Vegetable oil

Found on whatsgabycooking.com

Ingredients

• 3 bunches rainbow carrots, orange, yellow purple, cleaned with with a bit of top remaining
• 2-3 tablespoons vegetable oil
• kosher salt and freshly cracked black pepper
• 1 teaspoon red pepper flakes
• 1 shallot, roughly chopped
• 1 cup tightly packed fresh basil leaves, stems removed (about 4 ounces)
• 1 cup tightly packed fresh mint leaves, stems removed (about 4 ounces)
• 1 clove garlic
• 1/2 teaspoons red pepper flakes
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

Directions

• In a large cast iron skillet, add a bit of the vegetable oil over high heat. In batches, add the carrots and sauté over high heat until just slightly charred (they should be tender on the outside and have a slight bite in the middle.) Season with salt, pepper and red pepper flakes while they are cooking. Once charred, about 6-7 minutes later, remove them from the cast iron skillet and set aside. Repeat the process with the remaining carrots, adding a bit more oil between batches if needed.
• Once all the carrots are charred. Arrange them on a serving platter and top with some of the basil herb mixture. Serve immediately. Save remaining herb sauce for another use
• Combine all the ingredients for the Basil Mint topping in a high powered blender and blend for 60 seconds until very smooth.
• Taste and adjust salt and pepper as needed. Serve as needed.