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Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves.
6 tablespoons butter, softened
3 tablespoons apricot preserves
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
2 pounds carrots, peeled and cut into 2-inch pieces
2 pounds parsnips, peeled and cut into 2-inch pieces
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
Preheat oven to 425°F. Mix butter, apricot preserves and rosemary in small bowl until smooth. Toss carrots, parsnips, salt, pepper and 3 tablespoons of the apricot mixture in large bowl.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.
Bake 40 minutes or until tender, stirring after 20 minutes. Remove from oven; toss with remaining apricot mixture.
(Amount per serving)