Preheat your grill to 425°F or preheat your grill pan to medium. 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 2-3 tbsp. oil and toss to coat.
Spread out into an even layer on the preheated grill and 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, toss. 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, EVOO, sherry, cilantro, capers, a large pinch of salt and about ½ tsp. of freshly ground pepper. 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 large plate. Drizzle the dressing over the carrots, leaving some areas exposed. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell