Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the carrots, sweet potatoes, prunes, and onions.

In a food processor, blend tahini, olive oil, garlic, parsley, and lemon juice until smooth.

Pour the tahini pesto over the vegetable mixture and stir to combine.

Transfer the mixture to a baking dish and cover with foil.

Bake in the preheated oven for 45 minutes.

Remove from the oven, uncover, and sprinkle with pomegranate seeds before serving.