Step 1

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.

Step 2

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.

Step 3

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.