Cut carrots into 3-4 equal pieces. Slice each pieces lengthwise into 3-4 thin wedges.
Slice onions thinly. Peel the garlic and separate into individual cloves.
Line a baking tray with parchment paper. Toss your carrots, onions, garlic with salt and pepper. Spread out on the tray in a single layer (if they are too close or overlapping the vegetables will steam).
Roast for 20 minutes until soft.
For the sauce: In a dry pan, add your finely sliced scallions. Toast and fry till blistered and charred. Blend all the ingredients for the sauce in a food processor until smooth. Taste and adjust seasoning.
Toast your roasted vegetables with the prepared pesto. Top with fresh cilantro, yogurt and toasted almonds.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/07/14/roasted-carrot-salad-with-charred-scallion-cilantro-pesto-oil-free-vegan-gf-paleo/