Pre-heat the 8-inch Skillet for 30 seconds on medium heat.
Place the Pistachios and Sesame Seeds into the Skillet and turn down the heat to medium low and dry toast them for about 3 minutes or until nice and toasted; transfer to a bowl and set aside. (Chef Note: Adjust heat to low if needed to avoid burning.)
Spray or using a napkin with oil wipe the surface of the 10-inch Skillet and pre-heat for 30 seconds at medium heat.
Place the Carrots into the Skillet and sauté for 6 minutes to get a nice color on them.
Add in the Water, Agave, Lemon Juice, Chili Powder, Cumin, Salt and Pepper to taste and mix well; place the lid on and reduce the heat to medium-low.
Cook and steam the Carrots for about 2 minutes or until preferred doneness.
Take the lid off and turn the heat to medium and continue to mix the Carrots to glaze them and wait until all the liquid has evaporated.
Turn off the heat, plate and Garnish with the toasted Pistachios, Sesame Seeds and Cilantro.
