Line a baking sheet with aluminum foil or parchment paper. Place carrots in a single row across the foil or parchment paper.
In a medium bowl, mix together olive oil, brown sugar, garlic, and rosemary. Drizzle over carrots and toss to coat. Season with salt & pepper.
Roast carrots at 425°F for 25 to 30 minutes. Serve immediately.
What to do with carrot stems: save the green carrot tops and use them to serve as a bed of greens for the roasted glazed carrot to lie on after they are cooked. You can also make delicious pesto with carrot top greens, or even make a carrot top salad. Or, save them with your vegetable scraps to make homemade stock.
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