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Apricot Rosemary Roasted Parsnips and Carrots

Rated as 4.54 out of 5 Stars

"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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1 h servings 177 cals
Original recipe yields 10 servings


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  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.

Nutrition Facts

Per Serving: 177 calories; 6.9 g fat; 29 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 265 mg sodium. Full nutrition


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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 ...

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 o...

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.

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 n...

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 leftov...

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

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

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.

Oh yum! These were SOOO good! We only recently started eating parsnips and we love them, so I'm on the hunt for new recipes and this is a really good one. I did make one small change and that...