Preheat the oven to 400°F.

In a bowl, toss the carrots with the olive oil, fennel seeds, salt, and pepper.

Spread the carrots onto a parchment-lined sheet tray. Roast for 25 to 30 minutes until soft and golden. Remove from the oven, set aside to cool, then transfer to an airtight container and refrigerate until ready to use.

In a heavy-bottomed saucepan, combine the sugar, cinnamon, salt, and 3 tablespoons of water and whisk to combine. Cook over medium heat for 5 minutes until the sugar dissolves and the mixture starts to bubble. Add the pecans, stirring to coat, and cook for an additional 8 to 10 minutes.

Transfer the pecans and their syrup to a parchment-lined sheet tray, spreading out with a spatula to flatten. Allow to cool completely. Use your hands to break into bite-size pieces. Transfer to an airtight container and store at room temperature. These will keep for up to 2 weeks.

In a small saucepan, combine the vinegar, pomegranate juice, and sugar. Bring to a boil over medium-high heat and whisk to dissolve the sugar. Set aside to cool.

In a blender, combine the cooled pomegranate syrup, lemon juice, and mustard. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.

With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.

This dressing will keep, refrigerated, for up to 7 days.