Optional topping: pomegranate seedscarrot top greens
Preheat oven to 425°F. Line carrots on a large baking sheet. Coat with oil, salt, and pepper; tossing to coat all sides of carrots. Bake for 30 minutes, turning once halfway through.
Simmer pomegranate juice in a small saucepan for 10 to 12 minutes, until mixture reduces to about 2 to 3 Tablespoons. Brush pomegranate glaze over carrots and place back in the oven at 425°F for another 7 to 10 minutes, until carrots are tender and caramelized.
Mix together softened goat cheese and yogurt until smooth. Spread on the bottom of a serving platter. Top with roasted carrots and sprinkle with pistachios. Garnish with pomegranate seeds and carrot top greens, if desired.