Heat the peanut oil over medium-high heat in a large cast iron skillet. Carefully add the carrots using tongs. Allow to cook until nicely charred and blistered. Repeat the process on all sides, approximately 15 minutes. Transfer cooked carrots to a large mixing bowl.
Immediately, while carrots are still piping hot, toss with the brie, honey, lemon, and red pepper flakes. Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind. Sprinkle with flaky sea salt.
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