Pan-roasted potatoes, carrots and parsnips with rosemary

Pan-roasted potatoes, carrots and parsnips with rosemary
1 lb potatoes
1 lb carrots
1 lb parsnips
3-5 Tablespoons olive oil
3 Tablespoons fresh rosemary

Cut potatoes, carrots and parsnips into large bite-sized pieces and pour into a plastic bag with the olive oil and rosemary. Mush around until everything is coated with oil.

Spread onto 2 baking pans so the pieces are separate, add salt and pepper, put into a 425 degree oven and bake for 25 minutes or until crisp outside and soft inside.

You will only regret that you didn’t make more.

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