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Preheat oven to 450°F
Peel 2 lbs small carrots and cut any thicker ones in half lengthwise so the carrots all roast evenly
Toss carrots with olive oil, salt, sweet paprika, onion powder, and spread across a baking sheet
Roast for 18-20 minutes until the edges are dark and blistered
Whip the greek yogurt and feta until smooth with the juice and zest of a lemon
Taste and adjust with more salt or lemon if needed
Spread whipped feta on a plate and add the warm carrots on top
Top with chopped roasted nuts, fresh herbs, honey, sumac, and Aleppo pepper