Recipe for Rosemary's Red Skinz

I named these after the fresh herb Rosemary used in the recipe.. thought it was super cute!

10 redskin potaotoes rinsed dried and quartered
1 large parsnip peeled and cut into 1/2 inch coins
1/2 cup olive oil
2tbls sea salt
1tsp black pepper
2 tbls granulated garlic
2 tbls fresh rosemary chopped
2 tbls fresh thyme chopped
1/2 tsp fresh grated ginger root

preheat oven to 350 degrees
Mix all ingredients except Pots (potatoes) and Pars (Parsnip coins)
Mix oil and herbs well in medium mixing bowl. Add Pots and Pars and coat thoroughly then dump all onto a non stick baking sheet. Bake until fork tender about 45 minutes. you can stir them around if you like while cooking but I don't. Serve as the main course if you are a veggie head or as a side if you have an omnivore at the table :)