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1. Combine the maple syrup, lime juice, and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove also.
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2. In a 10 inch straight-sided saute pan, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 teaspoon salt. Toss with tongs to coat well.
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3. Cook, gently tossing at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6-9 minutes. If the carrots are not fully tender but look like they are burning, reduce the heat to medium.
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4. Reduce the heat to low, add the remaining 1 tablespoon butter and the ginger and cook, stirring and scraping the bottom of the pan with a rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds.
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5. Carefully add the maple syrup mixture and cook, stirring until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds.
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6. Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce. Let sit, five to ten minutes which helps improve the flavor and serve.
