Lightly scrub and halve the carrots. Chop the walnuts.
- 1 Heat the oven to 190°C/375°C/gas 5 (170°C for fan ovens).
- 2 Tip the carrots into a large roasting tin and drizzle over the olive oil, white wine and clear honey.
- 3 Sprinkle over the tarragon and season.
- 4 Roast for 30 minutes, turning occasionally.
- 5 Remove from the oven, scatter over the walnuts and cook for a further five minutes then serve.