Charred Carrots with Cilantro Miso Pesto

Ingredients

Cilantro Pesto

I love the flavor of charred vegetables, this method works well with Vegetables with a high sugar content like Carrots, Corn & Pumpkin.

I cooked the Pumpkin at the same time as the Carrots, exactly the same way.

1. Preheat your Broiler to 500 degrees.
2. Peel and cut the Carrots lengthwise and then cut those pieces in half if you are using regular size Carrots if not just slice them lengthwise.
3. Toss with Oil and Red Pepper flakes & Salt.
4. Place on a baking sheet and cook on the top rack of the oven until well charred (about 10-12 minutes) you may have to turn them over once during cooking.  Test with a skewer to see if its tender.
5. Make the Pesto by adding all ingredients minus the Oil to a food processor and blending, while the motor is running add the oil and keep blending until it comes together if it too thick add more oil or a little water until its the right texture.
6. Serve the Vegetables with the Pesto.
7. Sprinkle a little Feta over the top if you like.