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Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Foundational understanding of the four elements of good cooking
Stone-ground whole sesame — runny, smooth, for best hummus
Ground sesame paste — hummus, halva, dressings, sauces
Visible mustard seeds — sausage, vinaigrettes, cheese boards
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Dark roasted sesame — intense nutty finish for Korean and Chinese dishes
Foundational understanding of the four elements of good cooking
Stone-ground whole sesame — runny, smooth, for best hummus
Ground sesame paste — hummus, halva, dressings, sauces
Visible mustard seeds — sausage, vinaigrettes, cheese boards
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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. 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. Meanwhile, in a small bowl, whisk together sesame paste, 1 tablespoon of olive oil, and lemon juice. Season with salt. Arrange carrots on a serving plate, drizzle with sesame sauce, and garnish with parsley and grated lemon zest. Serve.