1. Preheat oven to 375º. Cut greens from carrots, leaving 1/2 inch of leaf stems attached to the carrots. Wash carrots and place on a baking sheet. Toss with 1 tablespoon olive oil and roast until just tender and slightly browned. Remove from oven.

2. Prepare the glaze by placing the white wine, ginger, and honey into a skillet and reducing over high heat to about one cup. Set aside.

3. Tear the fern-like fronds of the carrot greens from the larger leaf stems. Leave some of the smaller side stems intact, but discard the thicker main leaf stems, which are very fibrous. Wash, dry, and set aside.

4. When ready to serve, place the roasted carrots in the skillet with the glaze and reheat over medium heat until the carrots are warmed through and glossy. In a second skillet over high heat, add 1 tablespoon extra-virgin olive oil and the carrot greens and sauté until just wilted. Remove to serving platter. Top with carrots and drizzle with glaze as garnish. Serve immediately.