4 to 5 large carrots, peeled and cut into sticks
2 tbsp. brown sugar
2 to 3 tbsp. water
3 tbsp. olive oil
1 tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
Salt and freshly ground pepper, to taste
Preheat oven 425 degrees F. Line large baking sheet with parchment paper or lightly brush with oil.
Add carrots, brown sugar, water, olive oil, rosemary, and salt and pepper to a large bowl. Toss to combine. Transfer to prepared baking sheet. Roast carrots, stirring occasionally until tender and golden, about 35 to 40 minutes.
Yield: 6 to 8 servings.