1 bunch of stemmed carrots (about 7-8 medium - not large - carrots) - stems removed, halved (long strips)
2 Tbsp grade B maple syrup
2-3 tsp extra virgin olive oil
1/4 tsp coarse pink salt
1/8 tsp fine black pepper
1 satsuma or tangerine (2 round slices with peel, the rest juiced + pinch of zest)
Extra glazed: for bolder carrots, you can add an extra splash of EVOO + maple syrup. You will get more sticky pourable glaze for serving this way.