2 bunches rainbow carrots* (scrubbed well, with an inch or two of the green tops left on)
2 tablespoons Soy Sauce (or sub tamari if you're gluten free)
1 tablespoon extra virgin olive oil
1 tablespoon cilantro leaves
additional carrot tops for garnish
2 teaspoons sesame seeds (white, black, or both)
flaky sea salt (to taste)
Ground Black Pepper (to taste)