Preheat the oven to 375 F. Place racks in the upper and lower thirds of the oven.
Zest and juice the lemon and set both aside.
Peel the carrots with a vegetable peeler, and trim both ends. Slice the carrots in half lengthwise.
Coat the carrots with 2 tablespoon of the olive oil and cumin, and season with salt. Divide the carrots between two sheet pans, laying them cut-side down
Roast for 20 minutes, until carrots begin to get brown and caramelized. Flip the carrots over and put back in the oven, rotating the pans from top rack to bottom rack. Roast for 5 more minutes, or until carrots are cooked all the way through and browned to your liking.
While the carrots are roasting, whisk together the tahini, lemon juice, maple syrup, cayenne pepper and a pinch of salt in a small bowl.
When carrots are done, transfer to a plate, drizzle with tahini sauce, and top with fresh cilantro and the lemon zest. Add sea salt to taste. You can serve any extra sauce on the side.
Tahini sometimes looks like its curdling when you mix in other liquids, but don't worry if this happens when you are stirring the sauce. Just keep going and it will smooth out.
Try to use carrots that are similar in length and width. If you have some that are a lot thicker than others, just cut them into fourths so everything will cook evenly.
Check out the post above for notes about choosing ingredients and to see related recipes.
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