Scrape the carrots or brush clean with a stiff brush.
Leave whole or cut in two.
Heat the orange juice with the grated rind.
Add the carrots.
Stir until well coated with the orange juice.
Cover and cook over low heat for 10 to 15 minutes or until the carrots are tender.
Add the rest of the ingredients.
Uncover and cook over medium heat, stirring often with a rubber spatula, until the syrup is thick and coats the carrots.
Roll in chives or parsley if you wish and serve.