Position the racks in the upper and lower thirds of the oven and preheat to 425 degrees . Divide the carrots between 2 foil-lined baking sheets. Drizzle with EVOO, season with salt and pepper and toss to coat. Arrange the carrots in a single layer.
Roast until carrots are tender and browned in spots, rotating the baking sheets and turning carrots halfway through roasting, about 25 minutes.
Drizzle the carrots with the honey and pomegranate molasses; toss to coat. Roast until tender and glazed, 3 to 5 minutes. Transfer to a platter; top with pepitas.