INGREDIENTS
3
bunches rainbow carrots, orange, yellow purple, cleaned with with a bit of top remaining
2 tbsp
vegetable oil
kosher salt and freshly cracked black pepper
1 tsp
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 tsp
red pepper flakes
1/2 cup
olive oil
2 tbsp
red wine vinegar
1 tsp
salt