Serve over couscous with a dollop of greek yogurt and crispy chickpeas to turn this side into a meal!
2 tbsp tahini
1 tbsp lemon juice
1/8 tsp ground cumin
1/8 tsp garlic powder
pinch of salt
2-3 tbsp water
1 tbsp freshly chopped cilantro (optional)
Preheat oven to 350 degrees. Clean carrots well and trim most of the green, leaving some still visible. Cut carrots in half and place them on a roasting sheet. Toss with olive oil, salt and pepper and roast for 20-25 minutes, turning them half way through.
Meanwhile, add all ingredients under tahini dressing to a blender and blend until smooth.
Remove carrots from oven, arrange on plate, drizzle with dressing and sprinkle with fresh cilantro.