Start by washing, peeling, and cutting your carrots into uniform sticks or rounds. Preheat your oven to 425°F (220°C).

In a large bowl, toss your prepared carrots with olive oil, ground cumin, paprika, cinnamon, salt, and pepper until fully coated.

Spread the seasoned carrots in a single layer on a baking tray lined with parchment paper. Roast in the preheated oven for 25–30 minutes, flipping halfway through.

While the carrots are roasting, mix Greek yogurt with fresh lemon juice, a pinch of salt, and a drizzle of olive oil until creamy and smooth.

Once the carrots are roasted, remove from oven and drizzle generously with hot honey, tossing to coat.

Plate the roasted carrots and top with the creamy yogurt sauce and sprinkle with fresh herbs if desired.