Preheat the oven to 350 degrees F.
Place the carrots in a heavy-bottomed pan big enough to hold them in one layer. Drizzle
with the olive oil and season with salt and pepper. Toss the carrots
to coat and roast
for 40 minutes. Check with a fork for doneness, adding cooking time if necessary.
Let cool until you can handle, then cut in half lengthwise. Toss with the mint and pomegranate seeds. Serve.