Honey Roasted Carrots Over A Bed Of Citrus Herb Feta Dip

1. Preheat the oven to 400°F.
2. Cut the baby carrots on the diagonal in half. Place the carrots in a large bowl, season the carrots with balsamic vinegar, olive oil, thyme, onion powder, garlic powder, black pepper, paprika, salt and honey. Toss until all the carrots are coated.
3. Place the carrots on a tray lined with parchment paper in a single layer.
4. Bake for 30-35 minutes Flipping them halfway until the carrots are tender.
5. Make the Feta Dip- chop the parsley and mint real fine, pat dry the feta if in water.
6. Place the feta in a bowl and use a fork to break it up. Add in the Greek yogurt, lemon zest, minced garlic, lemon juice, the chopped parsley and mint, extra virgin olive oil, honey, salt and mix to combine.
7. Once the feta is done, spread it across a plate. Then, once the carrots are done, remove them from the oven and add them on top of the feta.
8. Garnish the carrots with some chopped fresh parsley, Aleppo pepper and a drizzle of extra virgin olive oil and enjoy!