Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut carrots in half, lengthwise. Add to a bowl with 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon smoked paprika. Toss to combine. Place in a single layer on lined baking sheet.

Roast carrots in the oven for 25 minutes, flipping halfway through.

Meanwhile, in the bowl of a food processor, add 8 ounces feta cheese, 1 cup Greek yogurt, zest and juice of 1 lemon, 3 tablespoons olive oil and 2 cloves garlic. Secure lid and blend on low until smooth and fluffy. Stop to scrape down sides, as needed.

Add whipped feta mixture to a serving platter. Top with roasted carrots and drizzle on hot honey. Finish with chopped fresh parsley and serve.