Step 1: Prepare the carrots

Preheat your oven to 400°F (200°C). Wash and peel the carrots, then slice them in half lengthwise or into quarters, depending on their size, to ensure even roasting. Place the carrots in a large bowl.

Step 2: Season the carrots

In a small bowl, mix together the olive oil, maple syrup, ground cinnamon, cumin, salt, and pepper. Pour this mixture over the carrots and toss well to coat them evenly with the delicious flavors.

Step 3: Roast the carrots

Arrange the seasoned carrots in a single layer on a baking sheet lined with parchment paper. Make sure they are spread out to allow proper caramelization. Roast in the preheated oven for about 25-30 minutes, turning them halfway through the cooking time to ensure they are evenly roasted. The carrots should become tender, slightly golden, and caramelized.

Step 4: Make the pecan tahini crunch

While the carrots are roasting, prepare the pecan tahini crunch. In a medium pan over medium heat, add the chopped pecans and toast them for 3-4 minutes until fragrant and slightly golden, stirring frequently to prevent burning. In a small bowl, mix the tahini, maple syrup, cinnamon, and a pinch of sea salt. Once the pecans are toasted, remove them from heat and toss them with the tahini mixture until the pecans are evenly coated. Set aside to cool.

Step 5: Assemble the bowls

Once the carrots are roasted to perfection, remove them from the oven and allow them to cool slightly. Divide the roasted carrots between serving bowls. Top each bowl with the pecan tahini crunch mixture. For extra flavor and texture, garnish with fresh parsley and a sprinkle of pomegranate seeds if desired.