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Apricot Rosemary Roasted Parsnips and Carrots

By: McCormick® Gourmet Collection®

"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."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

6 tablespoons butter or margarine, softened
3 tablespoons apricot preserves
1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary
2 pounds carrots, peeled and cut into 2-inch pieces
2 pounds parsnips, peeled and cut into 2 inch pieces
1/2 teaspoon salt
1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper

Directions

Process butter, apricot preserves and rosemary in a food processor until smooth, stopping to scrape sides.
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.
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.

Nutritional Information

Amount Per Serving Calories: 177 | Total Fat: 6.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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Reviewed on Oct. 2, 2005 by SANDRAMAC

Great base recipe! I added 1/4 chopped apple, a 1/8 tsp each of allspice and nutmeg. I did the...

Reviewed on Jan. 14, 2006 by Indiana Peggy

Easy to make; beautiful presentation. Delicious! I served with a spicy chicken dish and the...

Reviewed on Dec. 27, 2005 by dagny21

Oh man! I've never eaten parsnips before. This was sooooooooo good. I only had half the amount...

Reviewed on Feb. 14, 2006 by NJGARDENLADY

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Very easy & tasty. Used regular dried rosemary and crushed it. Made on the shelf under the...

Reviewed on Nov. 23, 2005 by Angela

WONDERFUL! I made this last night and everyone raved over them. I will make them for...

Reviewed on May 13, 2008 by SUPERCAT912

Glaze was really good - but we thought the parsnips tasted a little odd. I cut the carrots in...

Reviewed on Nov. 3, 2006 by kelcampbell

Oh yum! These were SOOO good! We only recently started eating parsnips and we love them, so...

Reviewed on May 25, 2006 by MICHELLE_MANDELL

This was so good! I made extra butter and smeared it over grilled chicken. Thank you!

Reviewed on Jan. 3, 2006 by JRMINT2

I used fresh thyme instead of rosemary, I blanched the vegetables first, then drained it well...

Reviewed on Dec. 26, 2005 by Kendra

The flavour was good with this, but the veggies were a little dry coming out of the oven. ...

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