The key to grilled carrots that are tender, and not burnt, is to cook them over indirect heat. Here is a foolproof recipe for grilled carrots topped with harissa paste, lemon and mint.
2 pounds small to medium carrots, peeled and ends trimmed
2 tablespoons olive oil, divided
3/4 teaspoon coarse kosher salt, divided
Freshly ground pepper, to taste
1 tablespoon lemon juice, or to taste
2 teaspoons harissa paste
2 tablespoons Chopped fresh mint
- Preheat grill to medium- high heat. Turn off one burner on one side of the grill, or for charcoal fire, bank the coals to one side of the kettle.
- Toss carrots with 1 tablespoon oil, ½ teaspoon salt and pepper. Grill, directly over the heat, turning often until charred in spots, 7 to 10 minutes. Transfer the carrots to the side of the grill with indirect heat, cover and let cook until they are tender, 17 to 20 minutes longer. Remove to a platter.
- Stir the remaining tablespoon oil, lemon juice and harissa in a small bowl. Drizzle over the carrots. Top with mint and the remaining ¼ teaspoon salt. Serve warm or at room temperature.
Medium carrots average 2/3 or 3/4 of an inch thick. For smaller carrots use up to 2 teaspoons more olive oil in step 2.
- Serving Size: about 3 carrots
- Calories: 106
- Sugar: 7 g
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 g