Peel carrots and slice in half widthwise and then against in half lengthwise to make long spears about 4 inches long and 1/3-inch thick. It’s best to ensure all pieces are even thickness, so slice any thicker carrots to match the thinner ones.

Heat cooking fat in a 12-inch cast iron skillet over medium heat. If using a non-stick skillet, heat over medium-high meat.

Add carrots to the pan and spread out over the bottom. Cook for 5 minutes without disturbing until the bottoms turn a light golden brown. Toss carrots, season with 1/4 teaspoon sea salt, and cook for another 5 to 7 minutes until tender.

Meanwhile, whisk together the remaining ingredients. Turn the heat to medium-low and pour the maple mustard sauce over the carrots. Cook, continuously tossing the carrots for 2 to 3 more minutes, until the glaze has caramelized.

Transfer to a serving dish and serve warm.