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.