Pomegranate carrots with sumac

https://www.jta.org/2019/01/30/food/pomegranate-roasted-carrots-with-sumac-is-an-easy-and-impressive-side-dish

2 1/2-3 pounds carrots, with the leaves and tops still on
1/4 cup pomegranate molasses
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh dill sprigs
2 tablespoons chopped scallions
1/4 cup chopped mint
1/2 cup pomegranate seeds
1 tablespoon ground sumac

Directions:
1. Preheat the oven to 425 F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems.

2. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the tops and bottoms. Don’t rush this part!

3. Place the carrots on a platter and sprinkle generously with the ground sumac. Top with freshly chopped herbs and pomegranate seeds. Can be served warm or at room temperature with salads.