Roasted carrots with ricotta cream and pomegranate

For the carrots

500 g carrots (5–6 pieces) 2 tbsp olive oil 1 tbsp honey 1 tsp cumin 1 tsp orange zest salt pepper

For the ricotta cream

200 g ricotta 1 tbsp yogurt 1 tbsp lemon juice 1 tbsp olive oil salt pepper

For serving

½ pomegranate 2 tbsp pistachios, coarsely chopped a few fresh mint leaves