Roast the Vegetables
Preheat the oven to 400°F (200°C). Cut the carrots and radishes horizontally. If the tops are not too bushy or rooty, leave them attached for roasting. Drizzle with olive oil, season with salt, and spread on a baking sheet. Roast for about 20 minutes, or until tender. Remove from the oven, drizzle with hot honey, and let cool slightly.

Prepare the Labneh
In a small bowl, grate the garlic into the labneh and mix well with a spoon or spatula.

Assemble and Serve
Using the back of a large spoon, spread the labneh onto a serving plate, creating a swirl pattern. Arrange the cooled roasted vegetables on top. Sprinkle with chopped pistachios. Serve and enjoy!