Apricot Rosemary Roasted Parsnips and Carrots Recipe

Name: Apricot Rosemary Roasted Parsnips and Carrots Recipe
Prep time: 20 min
Cook time: 40 min
Yield: 10
Ingredients: 6 tablespoons butter, softened; 3 tablespoons apricot preserves; 1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed; 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 Black Pepper, Coarse Grind

Apricot Rosemary Roasted Parsnips and Carrots Recipe was pinched from <a href="http://www.mccormick.com/Gourmet/Recipes/Salads-Sides/Apricot-Rosemary-Roasted-Parsnips-and-Carrots" target="_blank">www.mccormick.com.</a>

"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

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6 tablespoons butter, softened

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3 tablespoons apricot preserves

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1 teaspoon McCormick® Gourmet Collection Rosemary, Crushed

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2 pounds carrots, peeled and cut into 2-inch pieces

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2 pounds parsnips, peeled and cut into 2-inch pieces

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1/2 teaspoon salt

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1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

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