Grilled Carrots with Lemon and Harissa

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Grilled Carrots with Lemon and Harissa
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Fruity, smoky harissa brings new depth to grilled carrots.

Preheat oven to 375°F. Combine canola oil and grapeseed oil in a small bowl; stir together until blended. Combine oils, carrots, and 1 teaspoon flaky sea salt in a large bowl; toss to coat evenly. Transfer carrots to a baking sheet, and roast at 375°F until crisp-tender, 10 to 15 minutes.

Remove carrots from oven, and cool 10 minutes.Preheat a grill to medium-high or heat a grill pan over medium-high, and brush grate with oil. Grill carrots, uncovered, turning occasionally, until charred on all sides and just tender, 8 to 10 minutes.Transfer carrots to a serving plate. Drizzle the carrots with Harissa Paste and lemon juice. Sprinkle with chives and sea salt.

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