Preheat oven to 425°F (220°C) and line 2 large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the orange juice, maple syrup, date sugar, arrowroot powder, salt, pepper, and nutmeg. Add the sliced carrots and toss until the carrots are evenly coated.
Using a slotted spoon, carefully transfer the carrot slices (but not the orange juice mixture in the bottom of the bowl) to the baking sheets and spread them out in a single layer. Set aside the remaining orange juice mixture for now.
Place the carrots into the oven and roast for 15 minutes, until tender.
While the carrots are roasting, transfer the remaining orange juice mixture to a small saucepan and bring to a simmer over medium heat. Simmer, stirring often, until it thickens, about 2 minutes, then remove from the heat. Set aside until you plate up your dinner.
When the carrots are done, remove them from the oven and stir, then transfer to a serving bowl.
To serve, place a generous serving of carrots onto your plate and top with some pomegranate seeds and a sprinkle of pistachios. Drizzle the orange glaze over your carrots and dive in!