260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Roasted Potatoes and Parsnips with Rosemary

November 11, 2013, 11:50 am

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

Heat oven to 450 degrees. On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips, rosemary, and potatoes with oil and season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Serves 4.

 

Potatoes and parsnips in a single layer on cookie sheets just before going into a hot oven.