Preheat oven to 400°. Pat carrots dry with paper towel. In medium bowl, toss carrots, oil, and ¾ teaspoon each salt and pepper; spread on rimmed baking pan. Roast carrots 30 minutes or until easily pierced with a fork, rotating once.
In blender, blend garlic, tahini, lemon juice, honey, paprika, coriander, 3 tablespoons warm water, and remaining ¼ teaspoon each salt and pepper until smooth. Makes about ½ cup.
Serve carrots drizzled with tahini sauce sprinkled with parsley.