Sweet and Sour Glazed Carrots



450 g Chantenay or similar sized carrots
3 cloves garlic, peeled but left whole
2 star anise
1 lemongrass stalk, crushed with the flat of a knife blade
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp coconut oil
1 tbsp toasted Sesame oil
juice of 1 lime
1 tbsp toasted sesame seeds
1 tbsp fresh coriander, finely chopped