Rosemary roasted potatoes, parsnips, asparagus and mushrooms

Name: Rosemary roasted potatoes, parsnips, asparagus and mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: En
Ingredients: 1 cup loose packed fresh rosemary leaves; 4 tsp sea salt; 2 tsp black pepper; 5 tbsp olive oil; 1lb potatoes, cut into cubes; 1 lb parsnips, cut into cubes; 1/2 lb asparagus, sliced into 2 inch pieces; 1/2 lb of mushrooms quartered

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Rosemary Roasted Potatoes, Parsnips, Asparagus and Mushrooms - photo 2

Other

8 servings

Very Easy

55 min

Ingredients

1 cup loose packed fresh rosemary leaves
4 tsp sea salt
2 tsp black pepper
5 tbsp olive oil
1lb potatoes, cut into cubes
1 lb parsnips, cut into cubes
1/2 lb asparagus, sliced into 2 inch pieces
1/2 lb of mushrooms quartered

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Preparation

Preparation15 min

Cook time40 min

In a food processor, make a paste of the rosemary, salt, pepper and 3 tbsp olive oil. Mix the paste with the potatoes, parsnips and asparagus. Add the remaining olive oil. Roast in a 400 degree oven for 20 minutes. Add the mushrooms and continue to roast for an additional 20 minutes.

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