Grilled Carrots with Carrot Top Chimichurri

Preheat smoker or grill to 425°.

Remove carrot tops and set aside.

Peel and cut carrots in half lengthwise. Toss with olive oil, season with salt and pepper. Spread on an equal layer on a sheet pan, and roast for 20 minutes until browned and tender.

To make the sauce combine shallot, jalapeno, and garlic in the bowl of a food processor and pulse until minced. Add vinegar, salt, cilantro, carrot tops, and oregano. Pulse again until smooth. Remove from food processor and add olive oil; stir with a fork to combine.  Let stand until ready to use.

Remove carrots from the grill and serve on a platter, top with chimichurri.