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Heat your oven to 200°C / 180°C fan.
Place the carrots in a medium roasting tin. Drizzle very lightly with vegetable oil, season well with salt and pepper and toss to coat. Roast for 20 minutes.
Meanwhile, combine the chilli oil, agave nectar and light soy sauce in a small bowl. This is your glaze.
Pour the glaze over the carrots, toss to coat and roast for a further 15 to 20 minutes, or until tender on the inside and caramelised on the outside.
Transfer the carrots to a plate and top with a drizzle of tahini and a sprinkle of fresh chives, then serve and enjoy. This dish can be served hot, at room temperature or cold.