Wash and peel the carrots. Cut them into equal sized pieces, roughly 1.5 inches long.

Place the cut carrots into a bowl. Drizzle them with olive oil and season with salt, pepper, pressed garlic, and dried rosemary. Toss to combine.

Pour the carrots evenly over a cooking sheet lined with foil and sprayed with nonstick spray.

Roast the carrots in a 400 degree oven for 20 minutes until browning and soft. Remove from the oven and toss with fresh, chopped parsley prior to serving.