1 1/2 lbs. carrots
1 tsp. sugar
2 Tbsp. olive oil
1/2 tsp. salt
2 Tbsp. finely chopped pinch of pepper
Preheat oven to 425ºF.
Line a shallow pan with foil.
Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
Cut carrots in half cross-wise, then cut length-wise, then cut length-wise again.
In a mixing bowl, combine the carrot sticks, oil, rosemary, salt and pepper.
Stir till all are evenly coated.
Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
Serve hot or at room temperature.