Preheat oven to 400 degrees.

Toss peeled carrots in 2 tablespoons olive oil and place on a parchment paper-lined baking sheet in a single layer.

In a small bowl whisk together cumin, paprika, cinnamon, turmeric, coriander, cayenne pepper, and ½ teaspoon salt. Sprinkle seasonings over carrots and toss to combine.

Cover carrots with aluminum foil and bake in oven for 10 minutes. Remove foil and continue roasting carrots for 25-35 minutes or until fork tender. When carrots are done roasting, drizzle 1 tablespoon honey and squeeze the juice of ½ lemon over them.

Add basil, nuts, yeast, garlic, lemon juice, and salt to the bowl of a food processor or high-speed blender.

Pulse 5-10 times. Turn processor on and drizzle in olive oil until pesto is to your desired consistency.

Spread goat cheese on a serving tray, place carrots, drizzle pesto, and top with additional pistachios and chopped parsley. Serve immediately and enjoy!