Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.
Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.
Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.