I'm not going to pretend that these roasted carrots look delicious. They don't. Especially the purple carrots... Those look highly suspect.
Anyway, while this looks like a plateful of grossness, it was actually very tasty.
I coated the rainbow carrots in grape seed oil, sprinkled them with salt, cumin, and pepper and roasted them at 425 degrees for 20 minutes.
While they were roasting, I whipped up a little cumin tahini sauce.
2 tbs. tahini
4 tsp. fresh lemon juice
1 tbs. extra virgin olive oil
1 tsp. ground cumin
1/4 tsp. sea salt
Once the carrots finished roasting, I drizzled the sauce over top.