Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Cut peeled and trimmed petite carrots in half from stem to tip. If you’re using larger carrots, cut into equal-sized pieces.

In a small saucepan, melt butter. Once melted, stir in minced garlic and cook for about 30 seconds, until fragrant.

Stir in brown sugar and maple syrup and bring to a boil. Reduce heat and simmer for 1 minute. Reduce maple glaze from the heat and stir in kosher salt, pepper and red pepper flakes.

Add cut carrots to parchment-lined baking sheet. Pour over maple glaze and toss to evenly coat.

Place carrots in preheated oven and bake for 25 to 30 minutes, tossing halfway through, until carrots are tenderized and starting to caramelize on the edges.

Transfer roasted carrots to a serving platter and garnish with flaky sea salt (optional) and fresh, chopped parsley. Serve.