Servings:Makes 10 (2/3-cup) servings.
Preparation Time:20 minutes
Cook Time:20 minutes
Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves.
Ingredients

Apricot Rosemary Roasted Parsnips and Carrots
McCormick Gourmet
Directions

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.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.