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

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