Preheat oven to 425 degrees F.

In large bowl, combine chopped carrots, olive oil, honey, and rosemary.

Stir well to combine. I did this with my hands, as it was easier to get the thick honey evenly distributed.

Place onto baking sheet lined with parchment paper or foil, or just a baking sheet sprayed with cooking spray.

Sprinkle carrots with kosher salt.

Bake in preheated oven for 20 minutes, turn the carrots, and bake for 15-20 minutes more, until well done. Serve immediately.

Enjoy!