Combine oil and spices and toss root vegetables in mixture to coat. Roast carrots until browned but still retaining some bite, about 6-8 minutes. Roast beets until tender and charred, about 25-30 minutes.
For Chermoula Sauce
Blend all sauce ingredients until smooth.
To plate: Arrange vegetables and drizzle about 2 tablespoons of Chermoula Sauce.