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PREHEAT OVEN: to 400F.
CUT CARROTS: Peel, wash, and dry carrots. Then, chop them into thinner, roughly ½-inch thick and 3-inch long pieces (as pictured).
TOSS & ROAST CARROTS: Place carrots in a large baking dish and toss in hot honey, olive oil, salt, and pepper. Arrange carrots in a single layer and place in the oven for about 35-45 minutes, tossing halfway, until lightly browned and fork-tender (with still a bit of a crunch!)Note: if you don't have a large baking dish, you can also roast these carrots on a large parchment-lined baking sheet.
MAKE SAUCE: In a food processor, add Greek yogurt, parsley, lemon juice, garlic powder, salt, and pepper. Blend until well-combined.Note: if you don't have a food processor, you can make the sauce in a SMALL blender (a large one likely won't blend this small amount of ingredients). OR you can finely chop the parsley by hand and stir together with the other ingredients in a small bowl.
SERVE: Remove carrots from oven, and place on a serving dish. Drizzle with yogurt sauce. If you'd like, you can garnish with some chopped pistachios, fresh parsley, red pepper flakes, and/or extra salt + pepper. Enjoy hot!