1. Place a rack in the lower-middle of oven and heat to 450 degrees. In a large bowl, whisk oil, 2 tablespoons honey, cumin, coriander, cinnamon, 1 1/4 teaspoons salt, and 3/4 teaspoon pepper until combined. Add carrots, toss to coat, and transfer to a rimmed, parchment-lined baking sheet.
2. Cover baking sheet with foil and roast for 15 minutes. Remove foil and continue to cook until carrots are tender and lightly browned, about 15 more minutes.
3. While carrots are roasting, combine tahini, water, garlic, remaining 1 teaspoon honey, lemon zest and juice, and 1/4 teaspoon salt in a food processor and process until smooth, about 30 seconds, scraping down sides of bowl as needed. Add more water as necessary to achieve a drizzle-able consistency.
4. To serve, transfer carrots to a platter, drizzle with tahini sauce, and sprinkle with pepitas (if using).
Source: Hannaford fresh Magazine, November - December 2016