Roasted Potatoes and Parsnips with Rosemary - Oryana
Roasted potatoes and parsnips with rosemary, a simple yet delicious recipe featuring local farms Providence Organic Farm and Second Spring Organic Farm. Perfect side for any meal.
Ingredients
- 1 lb Providence Farm blue potatoes, diced medium
- 1 lb Second Spring Farm parsnips, peeled, diced medium
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- sea salt and black pepper to taste
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