Preheat oven to 375 degrees. Line a shallow rimmed baking sheet with foil. Spray surface with non-stick cooking spray.
In a large bowl, whisk together 2 tablespoons water, pomegranate molasses, olive oil, melted butter and the next 6 ingredients. Toss sliced carrots in pomegranate mixture.
Spread carrots in one layer, evenly, on prepared pan. Bake for 45 minutes. Check carrots periodically to be sure they do not burn. When done, carrots should be evenly caramelized and tender. Lightly season with salt and pepper.
For serving as a side dish, transfer carrots to serving dish while warm and sprinkle with topping ingredients. Alternately, you may double the serving count by transforming this dish into a salad (as pictured) — simply add fresh arugula, chickpeas and crumbled goat cheese and toss.
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