Preheat oven to 350° F.
Strip rosemary leaves from sprigs and finely chop.
Using small bowl, toss carrots with melted butter.
Add chopped rosemary leave and mix well.
Spread carrots out on shallow baking tray, place in hot oven and roast for 15-20 minutes until tender and bright orange..
Garnish with additional rosemary sprigs, if desired.