Preheat the oven to 425F and line a baking sheet with foil or parchment paper.

Slice the ends off of each carrot and cut them diagonally into 1 inch slices. If some pieces are very large, you can slice them again.

Add the carrot pieces to a large bowl and drizzle with oil and maple syrup. Add minced garlic, salt, and pepper, and mix until all of the carrots are fully coated.

Lay the coated carrot pieces out on the pan in a single layer.

Place the pan in the oven and roast for 15 minutes. Flip the carrots and roast for another 10-12 minutes or until golden and tender.

While the carrots are roasting, prepare your parsley sauce using an immersion blender or regular blender. Add all of the parsley sauce ingredients into a container and blend until combined. Set aside.

Prepare the labneh spread by mixing labneh with lemon juice, minced garlic, and dried dill.

To plate, start by spreading the labneh dip in an even layer across a large bowl. Top with the roasted carrots, and drizzle parsley sauce on top. Garnish with chopped parsley and cracked black pepper!