If some of the carrots are thicker, quarter them for even cooking. Roast with olive oil, salt, and pepper. Flip once, then continue cooking until tender.
Combine all ingredients in a small bowl or mason jar. Chop the herbs as finely as you can (a dull knife bruises them). Whisk (or shake) everything together until creamy and emulsified.
Transfer the carrots to a platter, then scatter with halved olives, pumpkin seeds, shaved Parmigiano, and fresh mint.