Preheat the oven to 425 degrees. \nIf using extra-large carrots, slice in half (or quarters) lengthwise so each carrot is about ½-inch thick. Toss the carrots with 2 Tbsp olive oil, 2 tsp This Little Goat went to Morocco spice and 1 tsp kosher salt. Spread in a single layer on a parchment-lined baking sheet. Transfer to the oven and bake until tender and beginning to brown, tossing once halfway through, about 25 minutes. \nMeanwhile, in a small bowl whisk together the tahini, Greek yogurt, remaining 1 tsp Morocco spice, lemon juice, vinegar and 2 Tbsp olive oil. Drizzle in 1-2 Tbsp of water until dressing reaches desired consistency. Season to taste with salt. \nRemove carrots from the oven and transfer to a serving platter. Drizzle with Moroccan tahini vinaigrette and top with pistachios and fresh mint leaves. Serve warm or at room temperature.