Preheat oven to 400°F and line a sheet pan with parchment paper.
Scrub carrots, rinse and pat dry. Toss with 2 tablespoons olive oil and Lemon Rosemary Blend. Spread in an even layer on prepared sheet pan. Roast carrots for 20-25 or until fork tender.
Add Greek yogurt, feta, lemon juice, and remaining olive oil to a food processor. Blend until smooth. Season with salt and pepper to taste.
Spread whipped feta on a serving platter. Top with roasted carrots. Garnish with parsley and lemon zest if desired.
