Pre-heat the oven to 400F and place the grill on the lower rack. Prepare a baking sheet with a layer of parchment paper.
Clean the carrots thoroughly with the skin on. Cut in half if, if they are big.
In a small bowl, mix all the seasonings ingredients with the olive oil, harissa paste, honey, and lemon juice. Toss the mixture with the carrots and Medjool dates on the baking sheet.
Roast for 15 minutes, remove the Medjool dates and set them aside. Turn the carrots and roast for another 10 minutes. Turn the carrots and roast for another 10 minutes, and remove from the oven.
While the carrots are roasting, put all the yogurt sauce ingredients in a bowl, and mix well. The yogurt should be thick.
Cut the Medjool dates into small pieces once cooled to the touch.
In a serving dish, spread the yogurt on the bottom of the plate, sprinkle half the Medjool dates, arrange the carrots on top, and sprinkle the remaining Medjool dates. Decorate with a few mint leaves. Enjoy!