Preheat oven to 425F.
Wash carrots thoroughly, removing any dirt from the surface. Dry completely.
Toss carrots with avocado oil and salt. Spread in a single layer on a baking sheet. Roast the carrots at 425F for 15-20 minutes, flipping half way through. Carrots should be tender and lightly browned on the edges.
While the carrots are cooking, combine tahini, lemon juice, garlic, salt, and oil in a bowl. Steam in up to 1/4 cup of water to thin out the sauce to your desired consistency.
Drizzle the lemon tahini sauce over the carrots for serving. Top with chopped fresh parsley.
*I used rainbow carrots in this recipe, but you can also use any type of carrots you would like (regular orange carrots, baby carrots, etc.) - You will need to adjust the cooking time accordingly depending on the size of the carrots.
**If you wish, you can chop off the tops of the carrots or purchase carrots that already have them cut off. I like the look and presentation of the tops, so I left mine on.
Calories: 165kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25470IU | Vitamin C: 14.8mg | Calcium: 67mg | Iron: 1mg