Preheat the oven to 450F. Add carrots to a baking sheet, coat with avocado oil and season with salt and pepper.
Roast carrots for 30 minutes or until golden brown.
Mix carrots half way through roasting to make sure they do not burn.
Make tahini sauce by mixing together tahini, lemon juice and garlic powder. Slowly add small amounts of filtered water to achieve desired consistency (not too thick but not too thin).
Remove carrots from the oven and plate them with a drizzle of tahini sauce and top with pomegranate seeds.
