• Preheat oven to 400 F.
• Wash the carrots (and slice, if preferred); remove the stems. Add them to a large bowl, with the olive oil, honey, and all of the seasonings: cumin, paprika, cinnamon, sea salt, and black pepper. Use your hands to toss and coat the carrots with the seasoning blend.
• Line a baking sheet with parchment paper and transfer the carrots to the baking sheet, making sure they are laid out evenly.
• Roast the carrots for 20-25 minutes, until they are tender. At the halfway point, remove carrots from the oven and toss (roll around) once more to ensure that they cook evenly.
• Remove from the oven and allow to cool for about 5-10 minutes.

Prepare the whipped feta spread:

• Add the feta cheese, greek yogurt, lemon juice, olive oil, and garlic to a food processor and process until the feta reaches a smooth and creamy texture. If too thick, add in a few tablespoons of water and re-process until the feta reaches desired consistency.
• Once the whipped feta is smooth, spread it across a large plate. Top the feta dip with the carrots (I like to lay them down in a row).
• Garnish the carrots with chopped fresh thyme, a drizzle of olive oil, and sprinkle of the crushed pistachio. Then, serve and enjoy!