Preheat your oven to 200°C. Peel and trim the carrots. Chop the fresh parsley.

Toss the carrots with olive oil, maple syrup, pomegranate molasses, ground cumin, salt, and pepper.

Spread the carrots in a single layer on a baking sheet. Roast for 25-30 mins, turning occasionally, until tender and caramelised.

Arrange the carrots on a serving platter, drizzle with extra pomegranate molasses, and garnish with pomegranate seeds and parsley.