Here's a delicious new way to serve veggies. These sweet and fruity roasted vegetables are accented with apricot preserves and crushed rosemary leaves.

Makes 10 (2/3-cup) servings.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutritional Information

For 1 serving
Calories: 164
Sodium: 203mg
Fat: 4g
Carbohydrates: 30g
Cholesterol: 12mg
Fiber: 7g
Protein: 2g

Apricot Rosemary Roasted Parsnips and Carrots

• Fiber Rich

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

Directions

1. 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.

2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan coated with no stick cooking spray.

3. Bake 40 minutes or until tender, stirring after 20 minutes. Remove from oven; toss with remaining apricot mixture.

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