Roasted Young Carrots with Sesame, Chili, and Nori

Inspired by the flavors of the Japanese seasoning shichimi togarashi, I created this satisfying roasted carrot dish, which has become one of the most popular dishes at my supper clubs. Because these carrots are young, you really don’t need to peel them before cooking, but if you must, scrape the thin skin with a paring knife, so you remove less of the carrot. You can prepare the carrots and season them the night before. Then just stick them in the oven before you’re ready to serve.</