Preheat & Prep Carrots: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Wash, peel, and trim the carrots, leaving 1/2 inch of green stem intact for presentation. Slice thicker carrots in half lengthwise so all pieces roast evenly.

Toss with Honey Butter Glaze: In a small bowl, whisk together melted butter, honey, minced garlic, chopped fresh thyme, cumin, kosher salt, and black pepper. Place carrots on the baking sheet and pour the glaze over top, tossing thoroughly until every carrot is evenly glistening.

Roast Until Caramelized: Spread carrots in a single layer with space between them. Roast for 22 to 25 minutes, turning once halfway through, until edges are caramelized and charred in spots and a knife tip easily pierces the thickest parts.

Whip the Feta: While carrots roast, place crumbled feta, Greek yogurt, extra virgin olive oil, lemon juice, and grated garlic into a food processor. Blend on high for 1 to 2 minutes, stopping once to scrape the sides, until texture is ultra-smooth, creamy, and cloud-like.

Plate the Whipped Feta: Spread the whipped feta across the base of a wide serving platter, using the back of a spoon to create rustic swooshes and swirls.

Garnish & Serve: Arrange the hot, caramelized honey glazed carrots over the whipped feta bed. Drizzle pan honey drippings over the carrots, then scatter chopped roasted pistachios, pomegranate seeds, fresh thyme leaves, and a pinch of flaky sea salt over the top. Serve immediately warm.