Roasted Carrots With Black Sesame Dressing Recipe

Vicky Wasik

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.

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.

Recipe Facts

Active: 20 mins
Total: 80 mins
Serves: 4 servings

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

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

Special equipment

Rimmed baking sheet


If you can't find black sesame paste, you can substitute tahini.

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