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Herb Roasted Potatoes and Parsnips

Herb Roasted Potatoes and Parsnips

¾ Pound Creamer Potatoes, cut into ½” pieces
¾ Pound Japanese Sweet Potatoes, peeled and cut into ½” pieces
½ Pound Parsnips, peeled and cut into ½” pieces
¼ Cup Olive Oil
2 Tablespoons KINGS Organic Fresh Rosemary (1 Tablespoon Dry)
2 Teaspoons Kosher Salt
Fresh Cracked Pepper
Fresh Parsley, chopped

Preheat oven to 425 Degrees, see note **

  1. Scrub creamer potatoes well. 
  2. Place all ingredients (except parsley) in a bowl and toss to coat with oil. 
  3. Place mix of vegetables on a sheet pan and roast for 30-35 minutes (for convection use 400-degrees); turn potatoes after 20 minutes to insure even browning. 
  4. Remove from oven and sprinkle with parsley.