Place grapeseed oil, vinegar, pineapple juice and agave in a wide mouth measuring jug and whisk to combine.
Add garlic, shallot, ginger, scotch bonnet and mix thoroughly, then set dressing aside.
Scrub carrots clean, then dry with paper towels and then place in one layer on a baking tray.
Generously drizzle carrots with olive oil, then place in a preheated oven at 375.
Cook for 35-40 mins until you can easily pierce carrots with a fork.
Remove carrots from oven, then pour 1/4 cup of the dressing over the carrots.
With some tongs, grab the pickled garlic, shallots, ginger and scotch bonnet from the dressing and distribute on top of the carrots.
Return to the oven for 5-10 minutes until the pickled ingredients have wilted.
Remove from oven, then place in serving dish.
Add another 1/4 cup of the dressing, then cover with aluminum foil to keep warm and allow to sit for 5-10 mins before serving.