Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.
Toss the carrots with the oil, 3/4 tsp. salt, and a few grinds of pepper on the baking sheet, and spread into a single layer. Cover tightly with foil and transfer to the oven to steam for 20 minutes.
Meanwhile, in a small bowl, combine the yogurt, lemon zest, garlic, cumin, and 1/8 tsp. salt. Cover and refrigerate until ready to serve.
Carefully remove the foil, rotate the baking sheet, drizzle the honey over the carrots, and continue roasting, turning the carrots once or twice, until the carrots are tender and beginning to brown, 20 to 25 minutes more. Gently toss the carrots on the baking sheet, and then transfer to a serving platter. Spoon the yogurt sauce over the carrots, sprinkle with the dukkah, and serve.
nutrition information (per serving):
200, Fat Calories
13, Saturated Fat
2, Polyunsaturated Fat
1.5, Monounsaturated Fat
Photo: Scott Phillips