I have become a carrot fiend in my old age. A couple of years ago, my husband and I had dinner at Gato, Bobby Flay's newest restaurant. One of the dishes revolved around charred carrots, which intrigued me. The charring added a new level of flavor to my favorite root vegetable, a little smoky, a lot of caramelization. I figured I could make them at home easily enough using the same technique I use for roasting peppers--put them directly on a gas burner and turn them as they blacken. I like to use slender carrots with the tops for this dish, and then put some of the tops into a pesto to go with. I usually make another creamy sauce, like a flavored yogurt or a white bean aioli, too, for a bit of contrast.

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