Remove carrot greens and set aside. Thoroughly wash carrots but do NOT peel. Place carrots in rimmed baking sheet.
Whisk together the remaining ingredients. Pour over the carrots and cover with foil. Marinade for 30 minutes, occasionally rolling the carrots around in the marinade.
While the carrots are marinating, preheat oven to 400 degrees and chop reserved carrot greens.
Add carrots to oven with foil on, bake for 20 minutes.
Remove foil, turn carrots. Return to oven and cook uncovered 20-25 minutes. If carrots begin to dry out add a small amount of water.
Carrots are done when they pierce easily with a fork and not mushy. Liquid should be thick and gooey. Move to serving plate, garnish with chopped carrot greens and lemon sesame dressing.
Lemon Sesame Dressing
Mix all ingredients in small food processor or blender. Salt to taste. Dressing should be thin enough to drizzle, add additional warm water if needed.
Notes
If you don't enjoy the tartness of apple cider vinegar reduce to ⅛ cup.
Leftover carrots can be stored in an airtight container for 3 to 4 days.