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Peel 7-10 medium carrots. Cut them into thirds, then cut again in half so they cook evenly. Place them into a bowl.
Drizzle carrots with 2-3 tbsp olive oil and season with salt, pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp oregano, and 1 tsp cumin. Toss really well so it's evenly coated.
Lay out carrots on a baking tray or dish and make sure they are not overly crowded. Optional: drizzle with a little more olive oil if desired.
Roast in the oven at 400F for 40-45 minutes. Flip them at the end and roast for 5 more minutes until desired consistency is reached.
While carrots are roasting, make the yogurt feta sauce by mixing 1 cup thick plain yogurt, 2 ounces crumbled feta, 1 tbsp olive oil, 1 tsp Aleppo pepper or chili flakes, and salt. Mix, taste, and adjust as needed.
Spread yogurt feta sauce at the bottom of a serving dish. Top with roasted carrots, ½ to 1 cubed avocado, a large handful of finely chopped pistachios, 2 tbsp fresh parsley, 1 tbsp fresh mint, Aleppo pepper flakes, and squeeze of lime juice.