Peel the carrots and trim the ends.

Using a sharp knife or vegetable peeler, carve the carrots into petal shapes aiming for 5-6 petals per carrot.

Boil water in a pot and carefully add the carved carrot flowers. Cook for 3-5 minutes until slightly tender.

Remove carrots using a slotted spoon and transfer them to a bowl of ice water to stop the cooking process.

Heat olive oil in a skillet over medium heat. Add the carrot flowers, seasoning with salt and pepper.

Sauté for an additional 3-4 minutes until warmed through and lightly caramelized. Optional: drizzle with lemon juice and garnish with fresh herbs before serving.