Start by whisking together the tahini, syrup, zest, juice, chili powder, salt and pepper in a small bowl. Then, slowly whisk in water until the texture resembles heavy cream. As the dressing sits, it will thicken and might require more water just before dressing the carrots.
Preheat your Hybrid Fire Grill to 600°F. Cut larger carrots in half lengthwise and keep smaller, thinner carrots whole. Place them on a sheet pan, toss with extra virgin olive oil and season with salt and pepper.
When your grill has reached the target temperature, turn one of the burners off. Grill the carrots directly over high heat until charred on both sides. Then, move the carrots to the indirect side, close the lid and continue cooking for about 7 minutes longer, or until just crisp tender.
Spread some of the dressing onto a serving platter and decoratively arrange the grilled carrots across. Drizzle the carrots with more dressing, top with the pumpkin seeds, and garnish with parsley leaves.
