Cook carrots either by steaming on the stovetop for 5-10 minutes, or in a pressure cooker or Instant Pot. If cooking in a pressure cooker, set steaming trivet in cooker, add water, bring to boil and set carrots on the trivet.
If using a pressure cooker, cook for only 1 minute under high pressure and release pressure using a quick-release method. If using an Instant Pot, cook for 3 minutes on the steam setting and then release pressure using QPR (quick pressure release).
While the carrots are still warm, set them in a serving bowl and moisten them generously with the vinaigrette. Let the mixture sit for 2 hours (if at all possible), tossing occasionally.
Just before serving, perk up the flavors with a bit of sea salt, if needed.