Preheat oven to 425°F.
Peel or scrub the carrots. Leave thinner carrots whole, halve thicker carrots lengthwise and quarter very large ones, keeping them relatively even in thickness.
Place directly on a metal baking sheet. Toss with 2 tbsp olive oil, 1/2 tsp kosher salt and 1/2 tsp Aleppo pepper. Arrange in a single layer, cut sides down where possible.
Roast for about 35 minutes, turning if needed, until fork-tender and deeply caramelized.
Mix the hot honey and 1 tbsp lemon juice. During the final 3-5 minutes of roasting, brush or drizzle over the carrots and return to the oven until glossy and caramelized.
Combine the relish ingredients: pomegranate seeds, chopped pistachios, parsley, mint, lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of kosher salt.
Arrange the carrots on a platter and spoon the relish over top. Finish with flaky salt and additional lemon zest, if desired.
Cook it hands-free.
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