Roasted Carrots with Orange Tahini Sauce and Pomegranate [Vegan]

• 2 bunches thin carrots, greens trimmed and cut in half
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons runny tahini
• 1/4 cup orange juice
• 4 tablespoons olive oil divided
• 1/4 teaspoon cumin
• 1 teaspoon lemon juice
• 1/4 cup pomegranate seeds
• 1 tablespoon finely chopped cilantro

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