Preheat oven to 425°F (220°C) with a baking rack positioned in the center. Line a large heavy-rimmed baking sheet with parchment paper.

Scrub and thoroughly dry the rainbow heirloom carrots. Slice thicker carrots in half lengthwise so all carrots are relatively uniform in thickness. Toss on the baking sheet with 2 tablespoons of olive oil, 1/2 tsp kosher salt, and black pepper. Arrange in a single layer with cut sides facing down to maximize browning.

Roast undisturbed for 18 to 20 minutes until the undersides are deeply caramelized and carrots are almost fork-tender.

While the carrots roast, whisk together melted butter, raw wildflower honey, fresh thyme leaves, and Aleppo pepper flakes in a small bowl.

Prepare the whipped feta: In a food processor, blend crumbled feta cheese, Greek yogurt, lemon juice, grated garlic, and a pinch of black pepper on high for 2 to 3 minutes, scraping down the sides as needed, until light, fluffy, and satin-smooth like whipped frosting.

Carefully pull the baking sheet from the oven. Brush the sizzling hot roasted carrots generously with the warm honey-thyme butter. Return to the oven for an additional 5 to 7 minutes until the honey glaze bubbles, foams, and clings luxuriously to the caramelized edges.

Swoosh the velvety whipped feta across the base of an artisan serving platter using the back of a large spoon. Arrange the hot, glazed rainbow carrots gracefully over the cloud of cheese. Drizzle any remaining honey butter from the baking sheet over top, then garnish with chopped roasted pistachios, micro thyme, and a pinch of flaky sea salt. Serve warm with crusty bread or warm pita!