Preparation Steps

• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large bowl, toss the cleaned carrots with olive oil, maple syrup, cumin, coriander, cinnamon, cayenne pepper, and salt until evenly coated.
• Spread carrots in a single layer on a baking sheet. Don’t overcrowd the baking sheet – use two sheets if needed. Roast for 25-30 minutes, until fork-tender and slightly caramelized on the edges with crispy spots. Add the pine nuts to the baking tray 5 minutes before the carrots are done to toast them.
• While carrots roast, combine finely chopped parsley, finely minced garlic, oregano, chili flakes, olive oil, lemon juice, and salt in a bowl. Mix well and set aside.
• In a bowl, whisk together tahini, dairy-free yogurt, lemon juice, maple syrup, and salt until smooth and creamy.
• Spread the whipped tahini yogurt on a large platter. Arrange the roasted carrots on top, drizzle with about ⅓ of the chimichurri, and sprinkle with toasted pine nuts.
• Serve immediately with warm bread for scooping or on its own.