Preheat the oven to 400° F. Cut of the green tops of the carrots leaving about one inch of green stems. Line a roasting pan with parchment paper that just fits the carrots in a single layer. Add the lemon slices randomly over the carrots. In a small bowl mix together the olive oil, cumin seeds, garlic, honey, and lemon juice. Drizzle the mixture over the carrots and toss to evenly coat the carrots. Roast for 30-35 minutes or until tender, turning the half way through the roasting time.
For the beans. In a medium saucepan add the olive oil and saute the onions over low heat to just soften them without adding any color. Add the garlic, beans, broth, salt, and pepper. Increase heat to medium and cook for about two minutes. Stir in the olive oil, lemon juice, and 1 tablespoons of thyme leaaves. Taste and adjust seasoning if needed.
In a medium bowl, mix together the yogurt, olive oil, buttermilk, salt and pepper.
On a serving platter, put the beans and top with the roasted carrots and lemon slices. Drizzle or dollop some of the yogurt over the beans and carrots (serve the rest of the yogurt on the side), scatter the remaining tablespoon of thyme leaves and garnish with a few thyme sprigs.