Roasted Vegetables with Herbed Feta, Pistachio and Pomegranate

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1 pound rainbow carrots, cut on a bias into 1-inch chunks

1 pound multicolored mini creamer potatoes, larger ones halved 

1 pound Brussels sprouts, halved 

1/4 cup extra-virgin olive oil, plus more for drizzling 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1 teaspoon coriander seeds 

8 ounces feta

3 tablespoons Greek yogurt 

1 tablespoon honey 

Zest and juice of 1 lemon 

1/4 cup fresh mint leaves, chopped 

1/4 cup fresh parsley leaves, chopped 

2 tablespoons fresh chives, chopped 

1/2 cup pomegranate seeds 

1/4 cup pistachios, toasted and chopped