- Preheat the oven to 180C.
- If using large carrots, cut into batons, smaller ones can be roasted whole.
- Parboil your carrots for about two minutes.
- Coat the carrots in honey and a small amount of water.
- Roast for 30-40 minutes.
- When the carrots are roasted, toss through the pomegranate seeds and pecans.
If you don't eat honey, you could swap this out for maple syrup.