The carrots can be roasted in advance, and served reheated or at room temperature. Add the labneh topping just before serving. Roasting time for the carrots depends on their size. For carrots about an inch thick, plan on about 30 minutes. Pierce the thick end with a sharp knife to be sure the carrots are cooked through. A silicone mat works really well here, to prevent sticking and encourage even roasting. Scale the quantity up or down with ease, and go vegan by leaving off the labneh.
Heat the oven to 400 degrees and line with a Silpat, nonstick foil, or parchment. Lay the carrots on the pan and drizzle a couple of tablespoons of olive oil over the carrots, rolling them to coat them completely. Sprinkle with a light dusting of za’atar and salt.
Roast the carrots for about 15 minutes, then turn them over and roast for another 15 minutes or until a knife pierced through the thick end of a carrot meets no resistance.
Remove the carrots from the oven, and drizzle with a light coating of honey. When you’re ready to serve the carrots, arrange them on a platter. Dollop the labneh along the narrower end of the carrots and top with the chopped herbs. Serve immediately.