Preheat oven to 425F/220C.
Cut carrots into similar-sized long strips. There’s no need to peel the carrots if they are scrubbed well.
Place carrots on a sheet pan, in a single layer. DO NOT overcrowd the pan! Drizzle with sesame oil. Mix together with hands until every carrot is evenly coated.
Roast carrots until they are almost fully cooked, about 12-15 min. Test the carrots by sliding a knife into one; there should be some give but not too much.
When the carrots are half done, drizzle the glaze on top. It will be watery. Mix around with a spatula until carrots are well coated. Return to oven until the carrot are soft and the sauce has reduced and caramelized, about 5-8 minutes.
*The glaze will reduce significantly. Keep an eye on the glaze so that it doesn't burn too much.
**The sheet pan can be lined with parchment paper for easier clean-up. However, you will be sacrificing all those crispy burnt bits. It's your call.