Preheat oven to 435°F (225°C)
Peel carrots and slice thicker ones lengthwise for even roasting
Toss carrots with olive oil, honey, balsamic, paprika, onion powder, salt, and pepper. Spread on a sheet pan
Roast for 20 minutes until blistered and caramelized, then leave in the turned-off oven for 5 minutes
Mix labneh with lemon zest, lemon juice, garlic, mint, and salt until smooth
Spread labneh onto a serving platter
Top with warm charred carrots
Finish with pistachios, pomegranate, feta, honey drizzle, and spices
Garnish with fresh herbs and serve warm or at room temperature
