• Preheat the oven to 425 ℉ and line a baking sheet with foil or parchment paper.
• Wash the carrots and the carrot tops. Dry them. Slice the tops off and reserve for the gremolata.
  1 pound carrots with tops
• Place the whole carrots on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt.
  ¼ cup extra virgin olive oil, Kosher salt
• Roast for 25-30 minutes until the carrots are carmelized, tender, and brown on the edges.

Make the Gremolata

• Chop the carrot tops, measuring out ¼ cup. Place into a mixing bowl.
  ¼ cup carrot tops
• Chop the parsley and measure out ¼ cup. Place into the mixing bowl.
  ¼ cup parsley
• Add the garlic, orange zest, and toasted cumin seeds, and salt.
  1 garlic clove, 1 teaspoon orange zest, ½ teaspoon cumin seeds, ¼ teaspoon sea salt
• Mix well to combine.
• Reserve a small amount for decoration.

Make The Tahini Sauce

• In a small bowl add the tahini sauce.
  ¼ cup tahini
• Add the lemon zest and juice.
  ½ lemon
• Add the garlic. Mix to combine. The sauce will be super thick.
  ½ garlic clove
• Slowly add the water and whisk until the sauce is a thin consistency.
  3 tablespoons cold water

Once Roasted

• Let the carrots cool slightly then add most of the gremolata while still warm from the oven. Keep the reserved gremolata for decoration.
• Place on a serving platter.
• Add the reserved gremolata, tahini sauce, and pomegranate seeds if using.
  pomegranate