Apricot Rosemary Roasted Parsnips and Carrots

McCormick(R) Gourmet Collection(R) 0

"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."

Ingredients 1 h {{adjustedServings}} servings 177 cals

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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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.
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Reviews 12

  1. 13 Ratings


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.

Indiana Peggy

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.


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.