Harissa Grilled Carrots

These grilled carrots are caramelized and sweetened from a quick hot turn on the grill, then tossed with a local wildflower honey and Virgin Islands Sea Salt.

MOP - Method of Preparation

Heat the grill to a low setting. Coat peeled carrots with olive oil and season with harrisa and salt. Grill the carrots, covered, turning as needed to prevent burning until nicely charred and fork tender. Generally 6-10 minutes depending on the size of the carrot.

When carrots are off the grill, lightly drizzle with honey (we love local honey from St. Croix or the Bordeaux farmers on St. Thomas). Once they're coated, use tongs to transfer the carrots to a serving platter and finish with our Virgin Islands Sea Salt. We've garnished ours with local Moringa and salted greek yogurt.