1 pound orange carrots, unpeeled
1 pound rainbow carrots, unpeeled
Good olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated orange zest (see Cook's Notes)
2 tablespoons freshly squeezed orange juice
1 teaspoon fleur de sel
When I use citrus juice in a recipe, I often add the zest as well for even more flavor.