Preheat the oven to 400 degrees Fahrenheit.
Peel the carrots and chop off the tops if desired. I left part of the green bits on because I like the way it looks, but totally up to you!
Add to a large baking dish or tray. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips.
Whisk together all remaining ingredients in a small bowl.
Pour the sauce over the carrots and toss with your hands to evenly combine.
Add to the oven and roast for 35-50 minutes, depending on the size of your carrots and how soft you like them. The longer you roast, the softer the inside will get.
The thicker your carrots, the longer you'll need to roast them for. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point.
Garnish with pomegranate, chopped parsley, crushed pistachios and feta. I like to serve them over hummus, but they are delicious just as is!