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Published: Tuesday, 2/26/2002

Quick Glazed Carrots

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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