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
Servings: 10 (2/3 cup)
Ingredients
- 6 tablespoons butter, softened
- 3 tablespoons apricot preserves
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 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™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 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
- 2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray
- 3 Bake 40 minutes or until tender, stirring after 20 minutes. Remove from oven; toss with remaining apricot mixture
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