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

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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.

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