Return |  Print this Recipe

Side Dishes > Vegetables

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.