Heat oven to 425°F.
Drizzle oil onto rimmed baking sheet. Add carrots and stir to coat. Drizzle with maple syrup and salt. Toss to coat, spreading carrots into single layer.
Roast carrots 10 minutes until just tender. Remove from oven. Add chile and raisins and stir to combine. Return to oven. Roast 15 minutes. Remove from oven and stir in almonds. Roast 5-10 minutes until carrots are tender, stirring occasionally. Remove from oven. Stir in pomegranate seeds and chives.