Cumin Roasted Carrots With Tahini

Whole spices rather than ground, so they toast against the tray instead of burning in the oil.

The target is carrots with genuinely blackened edges and a soft, sweet center.

Carrots want a hot oven and space; crowded, they steam and stay pale.

The tahini sauce seizes before it loosens — keep adding water past the point where it looks ruined.