Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. If carrots vary in thickness, halve or quarter lengthwise so pieces are roughly the same size (about 1/2- to 3/4-inch thick) to ensure even roasting.

Season carrots

Place the carrots in a large bowl. Toss with 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Roast

Arrange carrots in a single layer on the prepared baking sheet, cut side down if applicable. Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and caramelized at the edges. Larger carrots may need up to 30 minutes.

Mint, Sumac & Preserved Lemon Vinaigrette

Prepare preserved lemon

If using store-bought preserved lemon, rinse briefly under cold water to remove excess salt, then pat dry and finely chop just the rind (discard pulp). Measure about 1 tablespoon chopped rind.

Make vinaigrette

In a small bowl or jar, combine 4 tablespoons extra-virgin olive oil, 1 tablespoon finely chopped preserved lemon rind, 2 tablespoons finely chopped fresh mint, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon sumac, 1 teaspoon honey (or agave), 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a closed jar) until emulsified and well combined. Taste and adjust seasoning — add more lemon juice for brightness, a pinch more salt if needed, or a touch more honey if too tart.

Rest vinaigrette

Let the vinaigrette rest for 5–10 minutes at room temperature to allow flavors (mint, preserved lemon, sumac) to meld.

Finish & Serve

Dress the carrots

When carrots are done roasting, transfer them to a serving platter while still warm. Spoon the vinaigrette evenly over the carrots — use about 2–3 tablespoons to start, reserving the rest to serve on the side.

Garnish

Sprinkle the carrots with 1 teaspoon toasted sesame seeds or chopped toasted almonds (if using), scatter 1 tablespoon additional fresh mint leaves, and dust with 1/2 teaspoon extra sumac for color and tang.

Serve

Serve warm or at room temperature as a shareable side. Pass remaining vinaigrette at the table. Leftover vinaigrette can be refrigerated in a sealed container for up to 1 week; bring to room temperature and whisk before using.