Rosemary Roasted Potatoes, Parsnips, and Mushrooms

By girlmd

Delicious with Mustard-Seed-Crusted Prime Rib. MJ first made November 2010.

Ingredients

• 1 cup loosely packed fresh rosemary leaves
• 1 tsp coarse kosher salt
• 2 tsp freshly ground black pepper
• 3 tbsp olive oil
• 1 pound small potatoes, cut into 3/4-inch pieces, different colors if desired
• 1 pound parsnips, peeled, cut into 3/4-inch pieces

Preparation

Step 1

Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add oil; process to coarse paste.

Preheat to 450 degrees F. Toss potatoes and parsnips with rosemary paste. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast til vegetable are tender about 40 minutes.