Serves 4.
• 1 lb Providence Farm blue potatoes, diced medium
• 1 lb Second Spring Farm parsnips, peeled, diced medium
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• sea salt and black pepper to taste
Heat oven to 450 degrees.
On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips, rosemary, and potatoes with oil and season generously with salt and pepper. Spread in a single layer.
Roast until tender and golden, tossing once or twice, about 30 minutes.