Preheat the oven to 400°
Peel and pat the carrots dry.
In a small bowl, combine harissa, oil, honey, lemon juice, and salt and pepper to taste. Toss in the peeled carrots and toss to coat.
Lay the carrots in an even layer on a lined baking sheet and drizzle any extra harissa glaze over the top
Roast in the oven for 30-35 minutes or until the carrots are tender and caramelized.
While the carrots roast, in a small bowl combine yogurt, tahini, lemon juice and za'atar in a bowl. Stir to combine and season with salt and pepper to taste. Add 1 tsp of water at a time if needed to get to the desired consistency.
Garnish with crushed, shelled pistachios and pomegranate arils (seeds) for texture and sweetness as desired. Finish with a sprinkle of dried parsley and serve immediately
