Preheat oven to 400°F.

Remove greens from carrots, peel, and slice in half widthwise.

Then cut each half into evenly sized slices lengthwise, about 1/2” x 1/2”.

Place carrots on rimmed baking sheet, and top with olive oil.

Toss to coat, and spread out on pan, so carrots aren’t touching.

Season with salt and pepper.

Roast for 10 minutes.

Flip, and roast for another 10 minutes.

While carrots roast, combine yogurt, chili powder, cumin, and a sprinkle of salt.

Remove carrots from oven.

Divide yogurt mixture between four plates, spreading as the bottom layer.

Divide carrots among the four plates.

Drizzle carrots with honey, and then sprinkle with peanuts.