Roasted Potatoes and Parsnips with Rosemary
Parsnips and potatoes marry well in this easy recipe.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Spatula
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
- black pepper
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