Rinse uncut produce in fresh water. Do not peel carrots. Cut each carrot in half lengthwise and dice into 3/4” pieces. Mince the garlic. Remove the leaves from the stem of rosemary and chop.
Add garlic, rosemary, olive oil, salt and pepper to a bowl with the carrots. Toss to combine spices and coat the carrots well.
Place the carrots onto a baking sheet and place into a 475F oven for 10-15 minutes. Serve Hot.