In a large bowl, mix together harissa, olive oil, honey, and salt. Add radishes and carrots and toss to coat. Spread vegetables onto a baking sheet, single layer. Bake for about 20 minutes, until vegetables have started to brown.
Meanwhile, heat almonds in a small skillet over medium heat until they start to toast. Remove from heat.
When vegetables are done, toss them with almonds and drizzle with tahini.