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

  • 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

NUTRITION INFORMATION

(per Serving)

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