I flavoured these carrots with a deep-roasted sesame dressing which I discovered in the international section of the supermarket . This added both sweet and savoury flavours and helped to caramelise them. But the sesame flavour was not as intense as I had hoped. A generous sprinkling of freshly roasted sesame seeds made all the difference.
The little platter they are displayed on is one that I am particularly fond of as it was made by Tony Simpson, one of the members of the pottery co-operative (Pots of Ponsonby) I used to belong to. This was an era when potters like us were influenced by the Hamada -Bernard Leach tradition of humble but beautiful domestic ware with earthy glazes which complement Japanese food so well.
To make this recipe I cut the carrots into smaller pieces, boiled them for 2-3 minutes then tossed them in some deep roasted sesame dressing. They were then arranged in a single layer on a baking paper lined oven tray and baked at 200 degrees C until fork tender ( 15-20 minutes)
The final touch, that generous sprinkling of freshly roasted sesame seeds. These carrots can be served either straight out of the oven or at room temperature.