Preheat oven to 425°F (220°C). Toss carrots with olive oil, honey, cumin, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until tender and caramelized with charred edges.
In a bowl, whisk together Greek yogurt, feta, garlic, lemon juice, olive oil, parsley, mint, salt, and pepper until creamy.
Spread creamy herb sauce onto a serving plate. Arrange roasted carrots on top.
Sprinkle generously with chopped pistachios, fresh herbs, and optional lemon zest.
Serve warm as a side dish or light vegetarian appetizer.
