Rosemary roasted potatoes, parsnips, asparagus and mushrooms

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