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Apricot Rosemary Roasted Parsnips and Carrots

Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves.

Ingredients
Serves: 10
Serving Size: 2/3 cup
Directions
20 mins Prep time 40 mins Cook time
20 mins Prep time
40 mins Cook time
  • 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

Nutrition information

(Amount per serving)

  • Calories: 164Cholesterol: 12mg
  • Sodium: 203mgProtein: 2g
  • Total Fat: 4gFiber: 7g
  • Carbohydrate: 30g

Ratings & Reviews: 0

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