Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon (2 mL). Heat 1 teaspoon (5 mL) of the butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 teaspoons (15 mL) butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.