Apricot Rosemary Roasted Parsnips and Carrots

Name: Apricot Rosemary Roasted Parsnips and Carrots
Prep time: 20 min
Cook time: 40 min
Yield: 10
Cuisine: American,
Ingredients: 6 tbsps butter softened; 3 tbsps apricot preserves; 1 tsp McCormick Gourmet™ Organic Rosemary, Crushed; 2 pounds carrots peeled and cut into 2-inch pieces; 2 pounds parsnips peeled and cut into 2-inch pieces; 1/2 tsp salt; 1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground

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