Preheat the oven to 425. Wash and/or peel carrots.
In a small bowl combine olive oil, maple syrup, dijon mustard, garlic, and fresh rosemary. Whisk until well combined. Pour the marinade over the carrots and toss to combine.
Transfer to a baking sheet lined with tin foil. Roast in the oven for 30-40 minutes (depending on the size of your carrots -- if they are very small or you cut them in pieces, start checking them at 20 minutes) until the carrots are fully roasted and fork easily.
Transfer to a plate and top with pomegranate and pine nuts. Enjoy while warm!