You can alternatively roast the carrots in the oven. Preheat the oven to 425 degrees F and line a sheet pan with parchment paper. Once the carrots are salted, spread on a sheet pan and roast, tossing occasionally, until a fork pokes easily into the thickest part of the carrot; begin checking for doneness at 20 minutes for skinny carrots but for big thick carrots it could take up to 45 minutes. Brush the carrots with the harissa glaze during the last 10 minutes of cooking. Continue to the next step in the same manner as in the grilling recipe.