1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Toss carrots with the fresh herbs, salt, and pepper. Spread evenly on the baking sheet and roast for 30 minutes. Turn the carrots every 10 minutes to insure even cooking.

2. Meanwhile, make the jus. Pour the stock in a saucepan and place over medium low heat. Heat a skillet until hot. Add the bacon and cook until browned. Remove and drain on a paper towel. Add the shallots into the pan and sweat. After the shallots have been in the pan 2 minutes, add the garlic. Once they are cooked, at the mirin and scrape the pan to pick up all the caramelized bits. Once the liquid has reduced in half, add 1/4 of the stock. Let the liquid come to a boil and then reduce heat to a simmer. Add the rest of the stock little by little until all of it has been used. When the liquid has reduced to 1/3 its original quantity, strain into a saucepan and continue to simmer until the jus is thick and syrup like. Then take off heat.

3. When ready to plate, use a brush to coat the jus onto the carrots. Sprinkle with the pistachios and goat cheese. Serve warm.