Peel the carrots using a peeler, then cut them into uniform sticks or rounds about 2-3 cm thick for even cooking and appealing presentation.
Heat a heavy skillet or cast-iron pan over medium heat until it’s hot but not smoking, then add a tablespoon of oil and let it shimmer.
Add the carrots in a single layer and cook for about 5 minutes, stirring occasionally, until they start to brown and develop a slight caramel sheen.
Stir in 2 tablespoons of maple syrup and a pinch of salt, then add a splash of orange juice or water if desired to help the glaze coat evenly.
Reduce the heat to low and let the carrots simmer gently, stirring occasionally, for about 10-15 minutes until they’re tender and the glaze has thickened to a sticky, glossy coating.
Taste the carrots and adjust seasoning with more maple syrup or salt if needed. The edges should be caramelized and fragrant, with a sticky surface.
Remove from heat and let the carrots rest for a minute. Serve warm, drizzled with any remaining glaze for a lush, shiny finish.
