Preheat the oven to 350° and line a baking pan with parchment paper. If you don’t have parchment paper you can line it with lightly oiled aluminum foil or lightly grease the bottom of the pan to avoid sticking.
Shred the carrots with the shredder attachment of your food processor or with a box or hand held grater.
Thinly slice the onion.
Place carrots and onion in the baking pan and drizzle the olive oil over them. Toss well to coat and then spread them evenly in the pan. Grate freshly ground pepper evenly over the top. Cover the pan with aluminum foil and roast for thirty minutes. Shake the pan every ten minutes to ensure that they’re evenly roasted. The carrots and onions should be nice and soft and lightly caramelized.
In a medium sized sauce pan, heat oil over medium heat. Add the onion and garlic, saute until soft, about 3-4 minutes. Add the tomato sauce, chiles in adobo sauce, apple cider vinegar, chopped peaches peaches, lemon juice, dijon, brown sugar, and liquid smoke. Whisk together. Once bubbling, stir in the water, salt, and pepper.
Reduce heat to low, cover, and simmer for 45 minutes to an hour, stirring occasionally.
Remove from the heat and cool before transferring to a glass jar. Store in the fridge.
Add the roasted carrots and onions to the sauce and stir well to coat. Simmer for fifteen minutes. To make the slaw throw all the ingredients in a bowl and combine! Top with grilled peaches, red onion, and slaw!