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Roasted Carrots With Black Sesame Dressing Recipe

Daniel Gritzer
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.

Read more: Black Sesame Paste Is the Nutty, Bitter Accent Roasted Carrots Need

  • Yield:Serves 4 as a side
  • Active time: 20 minutes
  • Total time:1 hour 20 minutes

Ingredients

  • 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

Directions

  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.

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This Recipe Appears In
Black Sesame Paste Is the Nutty, Bitter Accent Roasted Carrots Need

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Daniel Gritzer Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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