Preheat oven to 400F.
Add avocado oil and garlic to a cold 12” stainless steel or non-stick sauté pan. Place over med-high heat and cook until garlic starts to sizzle (approximately 2-3 minutes). Add coconut aminos, maple syrup, and seseame oil. Stir to combine and cook 60 seconds. Add carrots, toss to coat and cook 2-3 minutes.
Use a slotted spoon to transfer carrots to a parchment paper-lined rimmed sheet pan. Arrange carrots in a single layer and drizzle with half of the sauce, reserving the other half in the sauté pan.
Transfer carrots to oven and roast 20-22 minutes or until slightly charred and soft. *Tip: You really want a bit of colour on the carrots. They taste delicious with that slight bit of char! Just be careful not to completely burn them to a crisp.
While the carrots roast, return sauté pan to medium heat and reduce sauce by half. Set aside.
Remove cooked carrots from oven and transfer to serving platter. Drizzle with reduced sauce and garnish with sesame seeds, green onion and flakey sea salt. Serve immediately.