Apricot Rosemary Roasted Carrots and Parsnips
Root vegetables tossed in a smooth apricot-rosemary butter, roasted until tender. The apricot preserves caramelize on the surface while the herbs infuse the vegetables, creating a sweet and savory side dish with subtle floral notes.
Ingredients
Instructions
- 1
Preheat oven to 425°F.
- 2
Mix softened butter, apricot preserves, and rosemary in a small bowl until smooth.
- 3
Toss carrots, parsnips, salt, pepper, and 3 tablespoons of the apricot mixture in a large bowl.
- 4
Spread vegetables in a single layer on a foil-lined 15x10x1-inch baking pan coated with cooking spray.
- 5
Bake for 40 minutes or until tender, stirring after 20 minutes.
- 6
Remove from oven and toss with remaining apricot mixture.
Tips
Stir vegetables halfway through baking to ensure even caramelization.
Cut vegetables to uniform size for consistent cooking.
Good to Know
Cover and refrigerate up to 3 days.
Prepare apricot-butter mixture up to 1 day ahead. Cut vegetables and store separately in airtight containers.
Serve warm or at room temperature as a side dish.
Common Mistakes
Do not skip stirring at the 20-minute mark to avoid uneven browning.
Do not cut vegetables larger than 2 inches to avoid undercooked centers.