Preheat oven to 425 degrees. Toss halved carrots in olive oil, honey, poppy seeds, cumin, thyme, freshly ground black pepper, and salt. Spread out into an even layer on a baking sheet, then roast for about 40 minutes or until soft and caramelized.
In a bowl, mix yogurt, squeezed lemon juice, olive oil, and minced garlic. Season with salt and pepper as needed.
To serve, spread a good amount of yogurt on a plate. Top with roasted carrots, rosemary granola, microgreens, flaky salt, and a drizzle of high-quality olive oil.