Place the carrots and about 1/2 cup of water in a large saucepan or medium sized pot. Bring to a boil, cover, and steam for about 5 minutes. Remove the lid, and continue to steam until the water completely evaporates, and the carrots are just fork tender, but still have a little bite. If you need to add more water to cook them through, add about 1/4 cup at a time.
While the carrots are cooking, mix the tahini, syrup, and soy sauce in a separate bowl, and whisk to combine.
Pour the sauce over the carrots, and stir well, cooking over medium heat until the sauce thickens and becomes a little sticky.
Serve the carrots, garnished with sesame seeds, chopped carrot tops, or parsley, if desired.