Petitchef

Rosemary roasted potatoes, parsnips, asparagus and mushrooms

Other
8 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 8
1 cup loose packed fresh rosemary leaves

4 tsp sea salt


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

Preparation

  • 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.

Photos

Rosemary Roasted Potatoes, Parsnips, Asparagus and Mushrooms, photo 1Rosemary Roasted Potatoes, Parsnips, Asparagus and Mushrooms, photo 2




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