Preheat the oven to 425 degrees F. Grease a sheet pan with non-stick cooking spray.

Peel the carrots and trim the ends. Slice the carrots into batons that are 1/4-inch thick and 3-4 inches long.

In a large bowl, combine the carrots, cumin, smoked paprika, onion powder, garlic powder, salt, pepper and olive oil. Stir everything together so the carrots are well coated in the spice mixture.

Arrange the carrots in a single layer on the sheet pan making sure they are not overlapping.

Roast the carrots for 22-27 minutes, flipping halfway through baking. The fries should be browned and crisp at the edges and tender in the center.

Sprinkle with fresh herbs before serving.

For the dipping sauce, stir together the tahini, lemon juice, water, salt and pepper in a small bowl. It should be smooth and thin enough to be dipped in. You may need to add more water if it is too thick. You can make it while the fries are in the oven.