Preheat oven to 350 degrees F.
In a large bowl combine carrots, garlic, olive oil, salt, and baharat. Mix to coat evenly. Arrange in a single layer on a large baking sheet and place in oven on center rack. Roast for 25-30 minutes or until fork tender and browned.
Make the sauce by combining yogurt and preserved lemon (or lemon zest and sea salt) in a medium bowl. Season with salt and pepper to taste.
On a serving platter, layer carrots and yogurt sauce and drizzle with honey and olive oil. Garnish with carrot greens, pine nuts, and remaining preserved lemon.
