Clean carrots cut into 4" lengths cutting in half if too large.
Place carrots into heavy duty foil formed into a bowl. Top carrots with the rest of ingredients.
Cook for 35 to 45 minutes or until carrots is soft enough to cut with a fork.
Transfer carrots to serving tray. Top carrots with fresh rosemary and balsamic glaze (optional).
Option: Before removing from oven, open the foil and broil on high for a few minutes giving the carrots a roasted edge.This carrot recipe can be made on an outdoor grill. Before completely done remove from foil and place on grill for a few minutes.