1 16-ounce package ready-to-eat baby carrots
1 tablespoon olive oil, divided
1 teaspoon chopped fresh sage
1/4 teaspoon salt
Freshly ground pepper
1 1/2 cups seedless grapes
1 teaspoon chopped fresh rosemary
Toss carrots, 2 teaspoons olive oil, sage, salt, and pepper in 13-by-9-by-2-inch pan. Spread mixture in a single layer. Roast at 450 degrees for 10 minutes. Toss grapes, remaining oil, and rosemary; add to carrots and mix well. Keep mixture in a single layer. Return pan to oven and roast 10 to 15 minutes longer or until carrots are tender; mix once after six minutes.
Yield: 6 servings
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