1 pound carrots, peeled and sliced 1/4-inch-thick on the diagonal
3 tablespoons hoisin sauce
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
Toast the sesame seeds in a large dry skillet over medium-high heat, stirring, until lightly browned, about 2 minutes. Transfer to a small dish and set aside.
To the same skillet, add the carrots, hoisin, butter, a pinch of salt, a few grinds of pepper and 1/2 cup water. Bring to a simmer over medium-high heat. Lower the heat to medium, cover and cook until the carrots are tender and easily pierced with a fork, about 20 minutes.
Uncover the skillet and raise the heat to medium-high. Simmer until the liquid has reduced to a glaze, about 2 minutes. Remove the pan from the heat. Adjust the seasoning with additional salt and pepper. Serve sprinkled with the toasted sesame seeds and chives.
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