Ingredients:
 
Carrots, cut into sticks - 4 large
Butter - 2 Tbsp
Honey - 1/4 cup
Orange zest - 1 Tbsp
Orange juice - 2 Tbsp
Dried tarragon - 1 tsp
Toasted sesame seeds - 2 tsp
Chopped chives - 1 Tbsp

 

Method:

Bring a large pot of salted water to the boil. Cook the carrots for 5-8 minutes until soft. Drain well.
Place the butter, honey, orange zest, juice and tarragon in a pot and cook stirring occasionally until it sizzles. Add the carrots and toss together.
Cook gently for 2 minutes until the mixture is sticking to the carrots. Serve straight onto a platter and sprinkle with sesame seeds and chopped chives.