Apricot Rosemary Roasted Parsnips And Carrots

Ingredients

3 tablespoons Butter or margarine, softened
1 tablespoon And 1-1/2 teaspoons apricot preserves
1/2 teaspoon McCormick® Gourmet Collection® Crushed Rosemary
1 pound Carrots, peeled and cut into 2-inch pieces
1 pound Parsnips, peeled and cut into 2 inch pieces
1/4 teaspoon Salt
1/8 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper

Description

Meals Matter Favicon Meals Matter
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