Preheat the oven to 375°F.

Wash, peel, and cut the stems off the carrots. Place on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and place in the oven. Roast for about 20 minutes.

While the carrots are roasting, make the yogurt sauce by blending all ingredients together until smooth. If it's too thick and you desire a thinner sauce, just add 1 teaspoon of water at a time.

Toast the pumpkin seeds by adding them to a small skillet and heating them over medium heat until they start to pop, shaking the skillet frequently to prevent them from burning.

Drizzle yogurt sauce over top of the carrots or spread some yogurt sauce on the plate(s) and place the carrots over top. Garnish the carrots with toasted pumpkin seeds, pomegranate seeds, and fresh parsley.