Heat the oven to 425.
Wash 6 carrots, then cut in half lengthwise. If they more than an inch around, cut in quarters lengthwise.
Juice 1 half of a Tahoe Gold Mandarin and place the juice in a bowl. Add the zest from the orange, plus 3 T. soy sauce, 1 T. freshed minced ginger or 1 t. ginger powder, 1 t. sesame oil, and black pepper to your taste.
Arrange the carrots in a single layer in the bottom of a baking dish or cast iron skillet. Pour the liquid over them and make sure it gets under the carrots as well.
Roast until nicely browned on one side, about 15 minutes. Flip the carrots and continue roasting until they are lightly browned, 15-20 minutes more.