Preheat your oven to 400 degrees and line a sheet pan with parchment paper.
Make the glaze by whisking together 1 tablespoon oil, 1 tablespoon honey and 2 tablespoons orange juice, set aside.
Wash and prep your carrots by peeling them roughly and washing under cold water, trim back the stems to 1 inch and carefully slice the carrots into 2 halves.
Place the carrots on the parchment lined sheet and using a basting brush coat all sides of the carrots evenly with the honey, oil and juice mixture.
Roast cut side down for 15 mins then flip the carrots over and reduce oven temp to 350 and roast another 15 mins till your carrots are tender.
While the carrots roast add the other tbsp of oil to your frying pan and when hot add your walnuts and sauté 2 mins over medium heat, drizzle the other tbsp of honey over the nuts and sprinkle with the cinnamon and orange zest. Remove from heat and place on paper towels to cool.
When the carrots are done cooking remove them to serving platter and sprinkle with the walnuts, pomegranate, parsley and goat cheese. Serve immediately and enjoy!