Apricot Rosemary Roasted Parsnips and Carrots Recipe - Allrecipes.com
  • READY IN 1 hr

Apricot Rosemary Roasted Parsnips and Carrots

Recipe by  

"Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves. This recipe was developed for McCormick by Southern Living Cooking School."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Process butter, apricot preserves and rosemary in a food processor until smooth, stopping to scrape sides.
  2. Toss together carrots, parsnips, salt, pepper and 3 tablespoons apricot mixture. Place on an aluminum foil-lined 15x10-inch jellyroll pan coated with nonstick cooking spray.
  3. Bake at 425 degrees F for 20 minutes; stir and bake 20 more minutes or until tender. Remove from oven and toss with remaining apricot mixture.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Oct 02, 2005

Great base recipe! I added 1/4 chopped apple, a 1/8 tsp each of allspice and nutmeg. I did the vegetables on the stovetop, with 3/4 cup chicken broth. When the vegetables were tender, I drained and covered them, reserving the cooking liquid. Then reduced the liquid by boiling to 1/4 cup, pouring over the vegetables at serving time. We all loved it, even my husband who professes to dislike parsnips.

 
Jan 14, 2006

Easy to make; beautiful presentation. Delicious! I served with a spicy chicken dish and the sweetness of the vegetables was a good compliment. Used Smart Balance margarine instead of butter or margarine. No problem.

 

13 Ratings

Dec 27, 2005

Oh man! I've never eaten parsnips before. This was sooooooooo good. I only had half the amount of parsnips and carrots called for, but I didn't decrease the sauce by much. It was fantastic.

 
Feb 14, 2006

Very easy & tasty. Used regular dried rosemary and crushed it. Made on the shelf under the pork roast 325F oven cooked same time as roast but checked every 30minutes to turn and make sure did not dry out.

 
Jan 03, 2006

I used fresh thyme instead of rosemary, I blanched the vegetables first, then drained it well because my kids like softer vegetables and everyone really enjoyed the dish. I even at the leftovers for lunch by itself. It would go really well with ham.

 
Dec 26, 2005

The flavour was good with this, but the veggies were a little dry coming out of the oven. Overall, I'd make it again.

 
Nov 23, 2005

WONDERFUL! I made this last night and everyone raved over them. I will make them for Thanksgiving and Christmas dinner. So easy to.

 
May 13, 2008

Glaze was really good - but we thought the parsnips tasted a little odd. I cut the carrots in 1" strips and cut them in half, and they came out just right.

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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