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Center a rack in the oven and preheat it to 425 degrees F. Line a baking sheet with a silicone baking mat or a double layer of parchment paper.
Whisk the cider vinegar, paprika, salt, cumin and cayenne together. When the spices are dissolved, whisk in the oil and honey and taste for cayenne.
Arrange the carrots on the baking sheet, pour over about ⅓ cup of the spice syrup you just made and turn the carrots until they’re evenly coated. Set the remaining syrup aside.
Roast the carrots for 20 minutes, then flip them over, rotate the baking sheet and roast for another 20 to 30 minutes, until they are tender and browned.
Stir a tablespoon of the leftover syrup into the yogurt, taste and add more, if you’d like.
Serve the carrots hot with the yogurt sauce spooned over them or spread under them as a base.