- 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
- 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 15×10-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.