Peel the carrots and cut them diagonally into slices about 1/2 inch thick, or into evenly sized pieces so they cook evenly.

Crumble the feta and roughly chop the fresh cilantro; set aside separately.

In a small bowl, combine olive oil, honey, vanilla extract, salt, ground cinnamon, pepper, garlic powder, and cumin. Whisk or stir until smooth and taste, adjusting the salt or honey if needed.

Toss the sliced carrots in a medium bowl with the dressing so all the pieces are lightly coated. If you have time, let them sit for 10–15 minutes so the flavors can soak in.

Preheat the oven to 400°F. Line a baking sheet with parchment paper and spread the carrots out in a single layer without overcrowding.

Roast the carrots for 25–35 minutes, turning them every 10 minutes, until golden brown and fork-tender. Thin pieces will need less time, thicker pieces a little longer.

Remove the carrots from the oven and transfer them to a serving platter. Immediately top with the chopped cilantro, pomegranate seeds, and crumbled feta. Enjoy!