Roasted Potatoes and Parsnips with Rosemary

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°F. 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. Serves 4.

Potatoes and parsnips in a single layer on cookie sheets just before going into a hot oven.