Instructions

Adjust oven rack 8 inches from broiler element and heat broiler. Whisk 1 cup plain Greek yogurt, 2 tablespoons extra-virgin olive oil, 1 small garlic clove minced to paste, ½ teaspoon sumac, and ¼ teaspoon kosher salt together in bowl; set aside. Trim 4 inches off tops of 12 trimmed scallions; slice thin and set aside. Place bottoms of scallions on sheet pan and drizzle with 2 teaspoons oil; toss to coat. Broil until lightly charred all over, about 3 minutes. Transfer to cutting board.
Heat oven to 425 degrees. Place 1½ pounds carrots, peeled, cut into 3- to 4-inch lengths, and halved lengthwise, on now-empty sheet and toss with 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, and remaining ¾ teaspoon sumac. Arrange cut sides down. Roast until almost tender and beginning to brown, about 25 minutes, tossing once halfway through. Drizzle with 2 teaspoons honey and roast until deeply caramelized and tender, 5 to 10 minutes longer.
Meanwhile, slice charred scallions ½ inch thick. Combine with ¼ cup mint, chopped; 2 teaspoons grated lemon zest plus 1 tablespoon juice; remaining 3 tablespoons oil; remaining ¼ teaspoon salt; remaining ¼ teaspoon pepper; and reserved sliced scallion greens.
Spread yogurt mixture over serving platter. Top with carrots, then spoon scallion mixture over and sprinkle with ¼ cup salted whole almonds, chopped. Serve warm.