Roasted Carrots With Fresh Figs, Pomegranate Glaze and Pistachios [Vegan, Grain-Free]

• 2 bunches carrots, small-medium size, about 20
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly cracked black pepper
• 1 teaspoon extra virgin olive oil
• 6-8 medium fresh figs, ripe but firm, cut in half lengthwise
• 2 tablespoon pomegranate molasses
• 1 tablespoon vegan honey
• 2 teaspoons coconut oil (can also use butter or extra virgin olive oil)
• 1/4 teaspoon cinnamon
• 1 teaspoon fresh garlic, peeled and minced
• 1/4 cup shelled pistachios, chopped coarsely
• 1 teaspoon fresh herbs, thyme and rosemary, chopped

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