Toss carrots, 2 teaspoons olive oil, sage, salt and pepper in 13x9x2-inch pan. Spread mixture in a single layer. Roast at 450 F for 10 minutes. Toss grapes, remaining oil and rosemary; add to carrots and mix well. Keep mixture in a single layer. Return pan to oven and roast 10 to 15 minutes longer or until carrots are tender; mixing once after 6 minutes.