Ingredients:
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 TBSP rosemary, chopped
• 1 tsp thyme, chopped
• pinch of salt, to taste
• 1 lb baby yellow potatoes, cut into bite sized pieces
• 2 large parsnips peeled and cut into bite size pieces.
Directions:
1. Preheat the oven to 400°F
2. On the sheet pan, place the potatoes, parsnips, olive oil, garlic, rosemary and thyme and toss until the potatoes are fully coated.
3. Spread them in a single layer on the sheet pan and season lightly with salt.
4. Bake 25 minutes or until the veggies are fork tender. If you want some additional crispiness or color, broil for additional 3-5 minutes to preference.
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