Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the carrots on the sheet and toss with the olive olive and 3 tablespoons of pomegranate molasses. Sprinkle with salt and pepper. Roast for 15 minutes then toss, roasting for 10 to 15 more, or until they are caramely and soft and golden.
Remove the sheet from the oven. Drizzle the last tablespoon of molasses on top and sprinkle with herbs. Drizzle the melted butter, cover with feta and serve!