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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