When carrots are roasted they take on an otherworldly sweetness. We go hard here -- we're talking 500F. Don't be afraid! They might just be the best carrots you've ever tasted. Consider this dish a colorful fall medley; packed with herbs; nuts and grains; and a pop of brightness from quick-pickled grapes. Miso aioli brings the whole thing together.Save the extra aioli for dipping pretty much everything -- raw veg; roasted veg; seafood or meat. It makes an excellent sandwich spread; too (BLTs in summer!).

• 1 egg yolk
• 1 whole egg
• 1 clove garlic
• 2 teaspoons champagne vinegar
• ¼ cup white miso
• 1½ teaspoons dijon mustard
• 1 cup grapeseed oil

• 12 rainbow carrots, scrubbed
• ¼ cup honey
• ¼ cup Botanica chile oil
• 2 tablespoons kosher salt
• 1 cup cooked kamut (or any grain! quinoa works wonderfully)
• ½ cup toasted pecans, roughly chopped
• ¼ cup grapes, halved and tossed in a tablespoon of apple cider vinegar
• 1 handful fresh mint leaves, plus more for garnish
• 1 tablespoon sumac, plus more for garnish
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons miso aioli

For the miso aioli:Combine everything except for the grapeseed oil in a food processor. Start the motor and; drop by drop; stream in the grapeseed oil until emulsified. You're looking for a creamy texture that's thick enough to hold its shape on a spoon.For the carrots and to plate the dish:Preheat your oven to 500F and line a baking sheet with foil or parchment paper. Halve the carrots lengthwise and put in a medium bowl. Add the honey; chile oil and salt and toss well to coat. Roast the carrots for 10-12 minutes; until dark golden brown and caramelized (our chef; Zarah; loves it when the ends are a bit burnt; but you do you). Put the carrots in a bowl and add the remaining ingredients save for the miso aioli. Toss carefully and taste for seasoning. To assemble the dish; swoop a generous spoonful of miso aioli along the side of your serving dish. Artfully pile the carrot mixture alongside. Garnish with more mint leaves and a dusting of sumac.