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Preheat your oven to 400 °F.
Wash, peel and slice your carrots into barrel-shaped pieces that are easy to eat in one bite.
To a large mixing bowl add the carrots, olive oil and a generous pinch of salt. Toss to combine.
Add the carrots to a parchment lined baking pan and spread into an even layer. Roast for 20-30 minutes, or until fork tender and slightly golden.
While the carrots are in the oven, prepare the whipped feta. Add the feta and plain greek yogurt to a small blender or food processor and whip until smooth. Add 1-2 tbsp of water to slightly thin out the whipped feta spread. Spread evenly onto a serving platter.
Next, prepare the crispy garlic chili oil. To a small saucepan add the olive oil, butter, sliced garlic and red pepper flakes. Fry on low/medium heat until the garlic becomes golden and slightly crispy. About 3 minutes. Be careful not to burn the garlic.
Add the carrots onto the whipped feta, and spoon on the garlic chili crunch.
Finish with a drizzle of honey, fresh chopped parsley and flaky salt.