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.
Meanwhile, whisk glaze ingredients in a small bowl.
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.
Remove from the sheet pan and onto a serving dish. Sprinkle with sesame seeds, if desired. Serve immediately or at room temperature.