Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt.
Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside.
In a small bowl, mix together labneh and crumbled feta add salt and pepper to taste. Set aside.
Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Add carrots to the mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 30-40 minutes, turning once or twice during roasting.
Spread the labneh-feta mixture on serving platter. Top with carrots and drizzle honey (or maple syrup) and sprinkle the chopped cilantro (or mint). Serve immediately.