Preheat the oven to 220°C. Peel the carrots and chop them into chunky pieces. Smash the 4 garlic cloves.

Pour 4 tbsp of oil into a metal baking tray. Tip in the carrots, smashed garlic cloves and a pinch of salt. Toss everything well.

Roast for 15 mins then flip the carrots and roast for another 15 mins or until charred on the edges.

Meanwhile, combine all the peanut sauce ingredients (except the water) in a small bowl. Add 1 tbsp of water at a time until the sauce is smooth and pourable.

In another small bowl, combine the ingredients for the dark soy glaze.

Finely chop the coriander, including the stems.

Toast the sesame seeds, if needed, by putting them into a small pan and tossing over a medium heat for 3-4 mins or until lightly golden. Remove and set aside in a bowl.

Remove the carrots from the oven and transfer to a shallow bowl, then drizzle all over with the peanut sauce and 2-3 tbsp of the dark soy glaze.

Top with coriander, sesame seeds, crispy shallots and freshly squeezed lime juice.