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Preheat oven to 425F, line a baking sheet with parchment.
Scrub carrots clean and remove most of the tops allowing about 3” to remain intact.
Whisk together maple syrup and olive oil and toss to coat carrots.
Assemble on baking sheet, being careful not to overcrowd.
Season to taste with sea salt and pepper and toast for 35 minutes, turning halfway through.
For Tahini Yogurt Sauce, whisk together Greek Yogurt, tahini, water, lemon juice, ground cumin, sea salt, and fresh ground pepper.
For Pistachio Dukkah, preheat a heavy bottomed skillet over medium heat and toast coriander and cumin seeds until fragrant.
Add sesame seeds and continue toasting for about 1 minute.
Add pistachios and hazelnuts with salt and pepper and continue toasting until nuts just begin to turn golden.
Place in a food processor or spice mill and pulse until mixture is a combination of fine and coarse.
Sprinkle generously over tahini yogurt drizzled carrots and serve.