Preheat the oven to 425 degrees F (220 degrees C) with the rack in the middle position.
Trim the green tops from the Baby Carrots (1 pound), leaving 1-inch. Wash, scrub and pat dry.
Place your carrots in a single layer on a parchment-lined baking sheet. Drizzle the Olive Oil (2 tablespoon) on the carrots and sprinkle Sea Salt (to taste) on them.
Roast in the oven for 30 minutes, or until the carrots are tender.
Mince the Garlic (2 clove).
Peel the Fresh Ginger (2 tablespoon) and mince.
Combine Tahini (1 tablespoon), Extra-Virgin Olive Oil (1/2 cup), Rice Vinegar (1/4 cup), Orange Juice (1/4 cup), Coconut Aminos (2 tablespoon), garlic, ginger, and Toasted Sesame Oil (1 teaspoon) in a small food processor or blender and puree until smooth. Taste for seasoning and add more salt as necessary.
Spoon the ginger-sesame sauce over the carrots and top with the Toasted White Sesame Seeds (1 tablespoon). Serve and enjoy!