We are so lucky to have really great farms growing food for our region. This simple and delicious recipe highlights two crops from two of our local farms, Providence Organic Farm and Second Spring Organic Farm.
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.
