Scrub carrots well. Cut into 1/4 inch slices on a bias.
Layout carrots on a baking sheet in a single layer. Lightly brush the tops of the carrots with the olive oil, flip over and repeat on the other side with the remaining oil. Sprinkle with salt and pepper.
Place into the oven and cook for 10 minutes. Turn carrots over and cook for another 5-10 minutes or until carrots are tender.
While carrots are cooking, place the tahini, lemon juice and garlic in a small bowl. Mix well with a whisk and add hot water until it reaches the consistency it will drizzle. Add salt and pepper to taste.
Serve carrots drizzled with tahini sauce.
Tips for BEST results:Choose fresh carrots that haven’t been processed (no baby carrots, please).Slice the carrots evenly to ensure that the cooking time for the carrots is the same for each piece. Slicing the carrots on a bias (at an angle) results in a larger surface area to cook on the baking tray. This means more of those delicious browned edges. Cutting them on a bias is especially important for carrots with a smaller diameter.Cook the carrots to your desired level of tenderness but the longer they cook the more flavor they develop.Flip the carrots over halfway through the cooking process so that both sides get a little brown bits on the side.