Apricot Rosemary Roasted Parsnips and Carrots
salads sides

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.
  • 20m

    prep time

  • 40m

    Cook Time

  • 164

    Calories

  • 7

    Ingredients

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Ingredients

10

(2/3 cup)

Servings

Instructions

  • 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 (per Serving)

Reviews

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