Heat the oven to 400 degrees.
Bring a pot of water to a boil, add carrots, reduce heat to medium, and simmer until tender, about 5 to 7 minutes. Drain the carrots.
Combine the oils, miso, lemon zest and lemon juice. Stir to make a smooth, soft paste. Add the carrots and toss to coat. Season with black pepper. Layer carrots in a baking dish. Bake 15 to 20 minutes until golden brown and sizzling.
Remove, sprinkle with gomasio and parsley before serving.
Per serving - 118 calories, 5 g fat (33% calories from fat), 3 g protein, 15 g carbohydrate, 1 g fiber, 0 mg cholesterol, 403 mg sodium