Roasting the Carrots

1. Preheat oven to 400°F (200°C).
2. Wash and scrub the carrots; peel if desired. Trim tops, leaving a small stem intact.
3. Slice carrots diagonally into 1/4-inch thick pieces (if using larger carrots).
4. Toss carrots in a large bowl with olive oil, za’atar, sumac, honey, salt, and black pepper.
5. Spread seasoned carrots on a parchment-lined baking sheet in a single layer.
6. Roast for 20–25 minutes, flipping halfway through, until fork-tender and caramelized. Optionally, broil for 1–2 minutes for extra char.

Making the Whipped Feta

1. Combine feta cheese, Greek yogurt, lemon juice, lemon zest, and garlic in a food processor.
2. Blend until smooth and creamy, scraping down sides as needed.

Assembling the Dish

1. Spread whipped feta on a serving platter as a base.
2. Arrange roasted carrots on top of the feta.
3. Garnish with parsley and pomegranate arils. Drizzle with olive oil if desired.