1. Preheat the oven to 200 °C (390 °F). Mix olive oil, maple syrup, ½ tsp salt, and cayenne pepper. Trim the green tops of the carrots, leaving a small stub. Wash the carrots thoroughly, pat them dry, halve them lengthwise, mix with the marinade, and spread them on a baking sheet lined with parchment paper. Roast in the hot oven for about 15 minutes.

2. Meanwhile, peel and finely chop the garlic. Wash the coriander, shake off excess water, and finely chop. Blend both with cumin, lemon juice, olive oil, and some salt until a paste forms. Adjust the chimichurri seasoning and set aside.

3. Extract the pomegranate seeds (best done under water). Wash the orange, pat it dry, and grate the zest. Just before serving, drizzle the carrots with chimichurri and garnish with pomegranate seeds and orange zest. Serve the remaining chimichurri alongside.