Prepare the carrots

• Peel the carrots and cut them into even sticks.
• Zest the orange and squeeze the orange and lemon juice.

Glaze the carrots

• Heat the olive oil in a frying pan and add the carrots with a pinch of salt.
• Pour in the orange juice, lemon juice, honey and orange zest.
• Cover and cook until the carrots are tender and the liquid reduces to a glaze.

Finish with butter and pistachios

• Add the butter and toss the carrots until glossy.
• Season with salt and black pepper.
• Scatter the chopped pistachios over the top and serve.