1 lb. carrots, peeled, halved and chopped to 1-2″ pieces
about 3 C. fresh pea shoots
1 clove garlic, minced
1 T. grated fresh ginger
juice of 1 lime
2 T. light brown sugar
dash of salt and pepper
2 T. extra-virgin olive oil

Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 T. the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight. Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes. Meanwhile, toss the pea shoots with the remaining T. olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.