Wash and peel the carrots. Add sliced garlic, rosemary, oil, honey, salt, lemon zest, and lemon juice (from about half a lemon); massage very well. Put them in the oven or air fryer for 20 minutes at 340°F (170°C) until they’re fork tender (cooking time may vary based on carrot size). While the carrots roast, prepare the creamy sauce: mix 3 tablespoons of Greek yogurt with the juice of half a lemon and a bit of lemon zest. Once the carrots are ready, serve them over the creamy sauce. Finally, sprinkle with sunflower seeds, a little more rosemary, lemon juice, and zest for the finishing touch.
