Cut all the baby carrots in half, lengthwise.
In a large skillet, melt the butter and brown sugar.
Add the lemon juice and dijon mustard and combine. Add the chopped rosemary and 1/3 cup of the sherry cooking wine.
Cover and let simmer over medium low heat for a few minutes.
In a measuring cup, or small bowl, whisk together the other 1/3 cup of the sherry cooking wine with the cornstarch.
Pour over the cooking carrots and stir together. Sauce will thicken quickly. Remove from heat and serve warm.