Roasted Carrots with Black Sesame Dressing

Ingredients

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

Directions

1. Set an oven rack in the middle of the oven and heat it to 375 degrees F (190 degrees C). Put the carrots in a large pot, add enough water to cover them, and salt the water generously. Bring the pot to a boil over high heat, then lower the heat to a simmer and cook until the carrots are just starting to soften, about 5 minutes. Drain them and let them sit for 5 minutes so the surface moisture can evaporate.
2. Move the carrots to a rimmed baking sheet, add just enough olive oil to lightly coat them, and roast until they are browned and caramelized, about 40 minutes. Turn them once or twice as they cook so they color evenly.
3. While the carrots roast, whisk the sesame paste, 1 tablespoon of olive oil, and the lemon juice together in a small bowl. Add salt to taste.
4. Place the carrots on a serving plate, spoon the sesame sauce over the top, and finish with parsley and grated lemon zest. Serve.