Step 1

Preheat the oven to 375F. Line a half sheet pan with parchment paper or foil.

Step 2

Add the whole carrots to the sheet pan. In a small bowl, whisk together the 2 tablespoons olive oil and 1 tablespoon honey. Drizzle onto the carrots, using clean hands to coat. Sprinkle with 1/2 teaspoon salt.

Step 3

Roast carrots at 375F for 30 minutes total, stirring halfway through. After 30 minutes, decrease heat to 350F and cook carrots for another 15 minutes. They are ready when tender and lightly charred. Squeeze juice from one lemon over the carrots and top with freshly ground black pepper to taste.

Step 4

While the carrots roast, make the whipped feta. In a food processor with a standard blade attachment, add the feta, Greek yogurt, 1 tablespoon honey, and zest from one lemon. Process on low until smooth and creamy, like sour cream consistency.

Step 5

Spread whipped feta onto a serving platter. Top with roasted carrots. Sprinkle with pomegranate seeds, chopped pistachios, and a drizzle of honey. Garnish with dill sprigs. Serve individual whole carrots or slice before serving. Enjoy!