Preheat the oven to 425°F and line a baking sheet with parchment paper.

Wash the carrots and their tops well and pat them dry. Slice the tops off the carrots and set them aside for the gremolata.

Place the whole carrots on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until tender and browned around the edges.

Meanwhile, make the gremolata: Chop the carrot tops and measure 1/4 cup. Save the remaining carrot tops for another use, such as homemade vegetable broth.

Place the 1/4 cup chopped carrot tops in a medium bowl and add the parsley, garlic, orange zest, cumin seeds, and salt. Stir to combine.

Toss the rainbow carrots with the gremolata while they’re still warm from the oven. Transfer to a serving platter, drizzle with the tahini sauce, and garnish with pomegranate arils. Season to taste and serve.