Heat the oven to 425 degrees. Peel the carrots, then cut them into pieces: Positioning your knife at a sharp angle, cut off a 2-inch piece of carrot, then rotate the carrot and continue cutting into 2-inch pieces, forming imperfect shapes. (Too fussy? Just cut the carrots at a sharp angle into 2-inch spears.)

On a large, foil-lined rimmed sheet pan, toss the carrots with 2 tablespoons olive oil and the curry powder; season generously with salt and pepper. Roast until browned in spots and softened, 20 to 25 minutes. (Feel free to make ahead, as the carrots taste just as good at room temperature as they do hot out of the oven.)

While the carrots cook, prepare the topping: Finely grate 1 teaspoon orange zest onto a cutting board. (Set the orange aside.) Add the pistachios, dill and chives (if using), and chop together until minced and combined.

Make the tahini cream: Cut the orange in half. Squeeze 3 tablespoons of juice into a mini food processor or blender. Add the yogurt, tahini, garlic and 2 tablespoons water, then blend. (Alternatively, you can vigorously whisk them together in a bowl, although the results won’t be quite as fluffy.) Season to taste with salt and pepper. (Makes ⅔ cup.) Spread the mixture onto your serving platter.

Give the roasted carrots a squeeze of orange juice and drizzle with olive oil; toss to coat directly on the sheet pan and season with additional salt, pepper and juice as needed.

Arrange the carrots on top of the tahini cream, drizzling any dressing from the sheet pan on top. Sprinkle with the pistachio topping, sprinkle with salt, if needed, and serve.