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Preheat the oven to 425°F
Wash the carrots, remove the carrot greens, and slice the carrots lengthwise
In a small bowl, mix together melted butter, olive oil, honey, ½ tsp salt, paprika, cumin, chili powder, and garlic powder
Add the carrots to a casserole dish, toss with the oil mixture, add fresh thyme sprigs, and roast in the oven for 30-40 minutes until tender and browned, tossing halfway through
While carrots roast, make the crumble by finely chopping carrot greens, pistachios, dates, and feta cheese together on a cutting board, then combine with lemon zest, ¼ tsp salt, olive oil, and a squeeze of lemon
Make the whipped ricotta by combining ricotta, a squeeze of lemon, ¼ tsp lemon zest, and a pinch of salt and pepper in a mixing bowl, then whisk with a hand mixer or whisk until fluffy
Spread the whipped ricotta on a plate, top with the roasted carrots, and finish with the crumble