Peel the carrots and cut them into uniform sticks or rounds about 1/2 inch thick, ensuring even cooking and a nice presentation.
Melt a tablespoon of butter in a large skillet over medium heat until it begins to foam softly, filling the kitchen with a rich, buttery aroma.
Add the prepared carrots to the skillet, stirring to coat them evenly in the butter. Cook for about 5 minutes, until they start to soften and turn slightly golden at the edges, and you hear gentle sizzles.
Pour in the maple syrup and toss the carrots to coat thoroughly. Continue cooking for another 8-10 minutes, stirring occasionally, until the syrup thickens and creates a glossy glaze that clings to the carrots.
Check the tenderness of the carrots by piercing a piece with a fork; they should be easily pierced but still hold their shape, with the glaze bubbling and shimmering.
Remove the skillet from heat and let the carrots sit for a minute or two so the glaze can set and thicken slightly, enhancing their shiny, caramelized appearance.
Transfer the glazed carrots to a serving dish, sprinkle with a pinch of sea salt, and garnish with chopped fresh herbs if desired for an added burst of freshness.
