Apricot Rosemary Roasted Parsnips and Carrots
Preparation Time: 20 minutes
Cook Time: 20 minutes
Makes 10 (2/3-cup) servings.
Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves.
6 Tbs butter, softened
3 Tbs apricot preserves
1 tsp McCormick® Gourmet Collection Rosemary, Crushed
2 lbs carrots, peeled and cut into 2-inch pieces
2 lbs parsnips, peeled and cut into 2-inch pieces
1/2 tsp salt
1/4 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind
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.