Preheat your oven to 475 degrees
On a sheet pan, lay out carrots and drizzle with 2 tbsp of olive oil. Sprinkle with 1 tbsp of za'atar spices and salt/pepper to taste. Toss gently to combine and relay on the baking sheet in an even layer.
Roast carrots in the preheated oven for 25-30 minutes, or until carrots are crisp and golden brown (don't overcook the carrots, you want them golden and with a slight char, but not "mushy").
Meanwhile, prepare the carrot top pesto
In a food processor, combine the toasted pumpkin seeds, chopped carrot tops and parsley, orange/lemon zest, lemon juice, shallot, garlic, coriander, and a sprinkle of salt pepper. Pulse a few times. With the food processor going, slowly drizzle in the olive oil until a "paste" has formed. Mix in the pecorino romano. Taste and adjust seasoning.
To create the yogurt sauce place yogurt, lemon juice, olive oil, herbs, and optional za'atar spice in a small bowl. Season with salt/pepper. Stir. Taste and adjust seasoning as necessary.
To serve place the roasted carrots on a serving dish. Add a generous serving of the yogurt sauce along with the carrot top pesto. Sprinkle with chopped pistachios and a sprinkle of za-atar spice. Serve and enjoy