Prepare the carrots, onion, and garlic as indicated above.
In a medium saute pan over medium to medium-high heat, saute onion and carrots in 1 Tbsp. of the olive oil for 3 minutes, or until softened. Do not brown. Add the garlic.
When the onions start to sweat, add the carrots and stir. Add the orange juice and allow to simmer and lightly reduce with carrots/onion/garlic mixture. Add the carrot juice, and water if necessary, to ensure that the level of liquid is almost to the top of the vegetables. Return to a simmer. Lightly season with salt, pepper. Drizzle in honey, add butter, and simmer, uncovered, until carrots are tender and liquid has reduced to a sauce consistency, about 15 minutes.
Remove garlic clove. Taste for seasoning and doneness; add splash of water and 1 Tbsp. olive oil and stir. Swirl carrots in the pan, and allow water to reduce. The final consistency should be thick and glossy, almost creamy, but not dry. Meanwhile, toast sesame seeds in a dry pan with a light drizzle of olive or sesame oil for about 5 minutes, flipping or stirring, until lightly toasted in color. Set aside. (This can be done in advance.) When the carrots have reduced fully, sprinkle the sesame seeds onto carrots and stir.