For garnish: toasted sesame seeds and pomegranate arils
Maple-Lime Tahini Sauce
1/4cuptahini, well-stirred(such as Soom brand)
1Tbsp. plus 1 tsp.fresh lime juice
1Tbsp.soy sauce or tamari
1garlic clove, grated or finely minced
Pinch of kosher salt
Preheat oven to 425ºF. Slice carrots on a diagonal into 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 and caramelized.Remove carrots from the oven and brush with harissa. Roast for 5 more minutes.
In a medium bowl, combine tahini, lime juice, soy sauce, maple syrup, and garlic; mix to combine. Gradually whisk in 1 to 2 Tbsp. water to thin sauce to desired consistency. Season to taste with 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 seeds, pomegranate arils, and a drizzle of olive oil. (I also like to spoon a little extra harissa overtop, though this is optional.)
*Best served with roasted salmon, chicken, or tofu.
Make-Ahead: Prepare the tahini sauce up to 2 days ahead. Refrigerate until ready to use.
Store: Refrigerate leftovers for up to 4 days. Carrots can be enjoyed warm, chilled or closer to room temperature.