Fry sage leaves with the olive oil in a medium hot pan, until crisp, less than one minute. Remove before the leaves start to turn brown. Drain on paper towel and sprinkle with coarse salt.
Cut carrots into uniform ovals by cutting across the carrot at an angle. In a hot pan with olive oil, stir fry the carrots until they start to turn golden, about 3 minutes. Remove the carrots from the pan and wipe out any remaining oil. Add the butter to the pan, swirl until melted, then add the maple syrup. Stir until sauce is reduced to a thick glaze. (At this point hold both parts and reheat just before serving is necessary.) Add drained carrots and sage leaves, reserving a few whole sage leaves for garnish. Heat until carrots are just hot (they may continue cooking in the hot syrup, so don't over cook).
Serve with more coarse salt and a few whole sage leaves sprinkled on top.
Chef's Note: I prefer the skinny carrots so you have to have a good angle when cutting them to end up with large enough bite size pieces.
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