Step 1

Preheat oven to 425F

Step 2

Cut carrots so they are roughly equal in width- leaving thinner one’s whole.  Place in a bowl and toss with olive oil, maple, salt, pepper, cumin seeds and coriander seeds, coating well.

Step 3

Spread out on a parchment-lined sheet pan, and roast until fork-tender at the thickest part, 20-30 minutes.

Step 4

While the carrots are roasting make the sauce. In a small bowl whisk tahini and water until smooth. Add more water if needed to get it looser if needed. Add maple, salt, and pepper. Spread the Sauce out on a large plate or platter.

Step 5

When the carrots are tender, pile them up over the sauce.

Step 6

Sprinkle with Dukkah, pistachios, and fresh parsley.