Carrots with orange, garlic and rosemary

This one's adapted from a Sainted Jamie recipe. We had toad in the hole for tea, and I wanted a little something to jazz up the veg.

You'll need:

enough carrots for three, sliced
a few stems of rosemary
three or four whole cloves of garlic
a little butter
an orange
a teaspoon of sugar

Cut the orange into eight, and place the pieces in some boiling water, together with a knob of butter and the carrots. Add a teaspoon of sugar, and then the rosemary and garlic.

Once the carrots are cooked, drain, and discard the herbs. Keep one of the pieces of orange, chop it into small pieces, and add it to the carrots. Squidge out the innards of the garlic, and add that too, together with another small knob of butter and lots of salt and black pepper.