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Preheat oven to 400F degrees. Line a baking sheet with parchment or aluminum foil and drizzle with olive oil.
Toss carrots with olive oil, balsamic vinegar, honey, half the pistachios, and the sesame seeds and spread into an even layer. Roast for 15 minutes, then toss. Roast for another 8-12 minutes or until carrots are fork tender and balsamic and honey have become glaze-like. Keep an eye on them for the last 5 minutes or so of roasting to avoid burning.
Arrange carrots on a serving dish and drizzle with balsamic vinegar. Sprinkle the remaining chopped pistachios and the pomegranate seeds overtop. Serve warm or at room temperature.