2 lbs carrots, peeled & sliced on a long angle into pieces @ 3"long
2 tablespoon extra-virgin olive oil

1 tablespoon pure maple syrup
2 tablespoon honey
1 ½ teaspoons ground coriander
1 teaspoon sea salt

¼ teaspoon freshly ground black pepper
1 tablespoons sesame seeds
1 tablespoon fresh thyme leaves
1 tablespoon thinly sliced fresh chives
½ cup pomegranate arils or seeds

Preheat oven to 450˚F. Lightly oil a sheet pan.

Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on pan in a single layer.

Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.

Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed.Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.