Heat the oven to 400°F. Slice the carrots lengthwise into thin planks, then stack and slice into sticks, about 1/4 by 1/4 inches or thinner. Place the carrot strips on a sheet pan with a rim and sprinkle with 2 tablespoons of olive oil, the ginger, and half of the zest. Add coarse salt and toss to coat. Roast for 30 minutes, stirring after 15. The carrots are done when they are tender when pierced with a knife and lightly browned on the edges. Cooking time will vary according to thickness.
While the carrots cook, mix the remaining olive oil, orange zest, parsley and red pepper flakes in a small bowl. To serve, toss carrots with the olive oil mixture.
Serve on top of or alongside cooked salmon fillets for a main dish, or place leftover cold soba noodles in a bowl, add the carrot “noodles” and drizzle with Thai peanut sauce.