Roasted Carrots With Black Sesame Dressing Recipe

Roasted Carrots With Black Sesame Dressing Recipe

[Photographs: Vicky Wasik]

Black sesame paste has a deep, earthy flavor with an edge of bitterness. With the help of little more than lemons and olive oil, it's transformed into a dressing for tender roasted carrots, which makes for a visually striking dish with contrasting flavors.

Why It Works

  • Blanching the carrots first, then roasting them, leads to more tender, sweeter results.
  • Lightly bitter black sesame paste makes a dressing that is a striking visual and flavor contrast to the sweet carrots.
  • Yield:Serves 4 as a side
  • Active time: 20 minutes
  • Total time:1 hour 20 minutes


  • 1 pound small carrots (450g)
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil (15ml), plus more for drizzling on carrots
  • 1 tablespoon (15ml) black sesame paste (see note)
  • 1 teaspoon fresh juice from 1 lemon (5ml), plus finely grated lemon zest for garnish
  • Minced fresh flat-leaf parsley leaves and tender stems, for garnish


  1. 1.

    Adjust oven rack to center position and preheat oven to 375°F (190°C). Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes.

  2. 2.

    Transfer carrots to a rimmed baking sheet, drizzle with just enough olive oil to coat, and roast until caramelized, about 40 minutes, turning once or twice during roasting.

  3. 3.

    Meanwhile, in a small bowl, whisk together sesame paste, 1 tablespoon of olive oil, and lemon juice. Season with salt.

  4. 4.

    Arrange carrots on a serving plate, drizzle with sesame sauce, and garnish with parsley and grated lemon zest. Serve.