Mix the oil, maple syrup, thyme and salt in a bowl. Add the carrots, mix, spread on a baking tray lined with baking paper.
Approx. 35 mins. in the centre of an oven preheated to 200°C. Scatter the almonds over the carrots, bake for a further 10 mins.
Mix together the oil, lemon juice and chives, season. Add the pomegranate seeds, pour over the hot carrots.