Peel carrots. Slice carrots into coins, cutting any very large pieces in half.
In a large skillet over medium heat, add olive oil. When hot, add carrots, salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until carrots are lightly browned and almost cooked through.
Add honey and toasted sesame seeds to pan. Stir to coat carrots. Cook for an additional 2 minutes, or until sauce thickens slightly and carrots can be easily pierced through with a fork. Remove from heat and serve.
Recipe can be made with baby carrots or carrot sticks, but cooking times may vary based on the thickness of your carrots. Cook carrots during step 2 until they are almost cooked through, then continue with step 3.