Heat the oven to 190C/fan 170C/gas 5. Toss the carrots with 3 tbsp olive oil, lots of seasoning and the cumin seeds. Put in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender.
Take the carrots out and drizzle with tahini and sesame oil when hot. Sprinkle over the coriander and pomegranate seeds to serve.