1cuptightly packed fresh mint leavesstems removed (about 4 ounces)
1clovegarlic
½teaspoonsred pepper flakes
½cupolive oil
2tablespoonsred wine vinegar
1teaspoonsalt
Instructions
For the Charred Carrots
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
For the Basil Mint Topping
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.
Notes
I love the look of rainbow carrots, but if you can't find them then using orange is just fine.