Roasted carrot salad with brown butter and chickpeas - Gourmet Traveller

Ingredients

• 80 gm unsalted butter, chopped
• 4 garlic cloves, crushed
• 90 gm (¼ cup) honey
• 2 tbsp white wine vinegar
• 3 bunches mixed baby heirloom carrots, washed, trimmed, carrot tops reserved
• 400 gm can chickpeas, rinsed, drained
• 1 cup (firmly packed) rocket leaves
• 2 cups (firmly packed) picked watercress
• Carrot-top dressing
• ¼ cup carrot tops
• ¼ cup (loosely packed) tarragon leaves
• 80 ml (1/3 cup) extra-virgin olive oil
• 1 small garlic clove, crushed