This is a stunning dish easy enough for weeknights, yet impressive enough for holiday dinners
1 1/2 lbs. large carrots, peeled and trimmed
2 Tbsp. extra-virgin olive oil, plus more garnish
1 tsp. ground coriander (sub ground cumin)
1/2 tsp. kosher salt
3 Tbsp. mild harissa
3 Tbsp. roughly chopped cilantro or parsley leaves
For Garnish: toasted sesame seeds & pomegranate arils
Maple-Lime Tahini Sauce
1/4 cup tahini, well-stirred (such as Eden brand)
1 Tbsp. plus 1 tsp. fresh lime juice
1 Tbsp. soy sauce or tamari
2 tsp. maple syrup
1 garlic clove, grated or finely minced
Pinch of kosher salt
Preheat oven to 425°F. lice carrots on a diagonal 2" long pieces. Place carrots on a large, rimmed baking sheet and toss with olive oil, coriander, and salt. Arrange carrots so there is no overlap, and roast for 30 to 35 minutes, tossing once halfway through, until tender & caramelized. Remove carrots from the oven and brush with harissa. Roast for 5 more minutes.
In a medium bowl, combine lime juice, soy sauce, maple syrup, and garlic. Mix to combine. Gradually whisk in 1 to 2 Tbsp. water to thin the sauce to the desired consistency. Season w/ a pinch of salt.
Spread half of tahini sauce on a large plate or serving platter. Arrange harissa-roasted carrots overtop, and drizzle remaining tahini sauce over carrots. Garnish with cilantro leaves, toasted sesame, pomegranate arils, and a drizzle of olive oil.