You can make this in either the oven or air fryer. 

<b>If using the oven:</b> Place a rack in the upper third of the oven and preheat the oven to 425 F.  Line a rimmed baking sheet with parchment paper or foil. 

If you have nice thin, smaller heirloom carrots you can leave them as-is (I cut the tops off, and don't peel).  If you have big normal carrots, I like to cut them into big chunks, for more even and faster roasting.  I don't peel mine unless they're not organic.

Add the carrots, a drizzle of olive oil, and a strong sprinkle of salt.  Toss to coat well.  Roast the carrots until fork-tender, about 20 minutes – maybe more, maybe less depending on the size of your carrots.

<b>If using the air fryer:</b> Preheat to 390 F on Air Fryer setting (you can use Roast if you prefer, but you'll need to adjust the cooking time).  Prep the carrots the same way (olive oil and salt). 

Add to the air fryer basket and cook for 8 to 12 minutes (it will really depend on how thick your carrots are).  You want them really golden, headed toward char.

While the carrots roast, whisk together the maple syrup, Dijon mustard, tahini, lemon juice, salt and pepper.  I always hold back some of the lemon juice, taste, and decide whether to add the rest.  Depending on how thick it is, I like to thin mine out with a bit of hot water so it pours easily.

When carrots are cooked through and golden brown, place on a serving plate and drizzle with the sauce. Enjoy warm!