Preheat oven to 400° F.

Place carrots on 2 rimmed baking sheets and drizzle with olive oil. Toss to coat. Roast 20 to 25 minutes, or until tender but still crisp.

Meanwhile, combine pomegranate juice and honey in a small saucepan over medium heat, and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes.

Place carrots in a large bowl, and toss with pomegranate glaze to coat. Transfer to a serving platter and garnish with seeds.