In a skillet large enough to hold the carrots, heat the olive oil (2 tablespoons) over medium-high heat. When the oil begins to smoke lightly, add the carrots (16-ounce) and season with salt (1/4 teaspoon) and black pepper. Stir the carrots to coat with the oil and seasonings. Continue to cook the carrots on medium-high, stirring them often, for 3-4 minutes.
Add brown sugar to the pan and reduce heat to medium-low. Add water, only if needed, about a tablespoon at a time, if the brown sugar begins to burn. Continue to cook until tender, about 5 to 8 minutes. When carrots are tender when pierced with a fork, add the butter (2 tablespoons) and rosemary (1 1/2 teaspoons). Transfer the carrots to a serving bowl and ENJOY!