Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

Trim the greens off the carrots, and lay them out in a single layer on a baking sheet.

Drizzle the carrots with 3 tablespoons of extra virgin olive oil, and sprinkle with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper. Give the pan a good shake to roll the carrots in the seasoning and ensure it spreads evenly.

Bake the carrots in the center rack of the oven for 30-35 minutes or until tender. About halfway through the cooking time, give the pan another shake to let the carrots roll around a bit. This will help prevent them from sticking.

In a small mixing bowl, combine ¾ cup plain yogurt, ¼ cup tahini (stirred), the juice of ½ a lemon, 1 teaspoon of vinegar, and pomegranate molasses, if using.

Add ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, and 1 teaspoon of ground cumin to the mixture. Adjust the seasonings to taste.

Add 2 tablespoons of water, and whisk together until the texture is smooth. Note: The dressing may seem thick, but don't panic! Keep whisking until it smoothes out. If it's too thick, add 1 more tablespoon of water, and whisk again. Feel free to adjust the seasonings, lemon juice, or water to achieve the taste texture desired.

Spread the tahini dressing on a serving platter.

Arrange the carrots on top.

Sprinkle fresh mint leave on top followed by mint and toasted chopped pistachios or crumbled goat cheese, if desired.