You say potato; we say, Ahhh. The tubers help restock your magnesium stores; low levels can up mental stress.

1 pound new potatoes, quartered
3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces
1/2 pound carrots, cut diagonally into 1 1/2-inch pieces
4 teaspoons chopped fresh rosemary, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 teaspoons olive oil, divided
Vegetable oil cooking spray
1 pound beef (center-cut eye of round roast), about 3 inches in diameter
1 teaspoon finely chopped garlic
1/2 cup nonfat plain Greek yogurt
2 1/2 tablespoons drained bottled horseradish
2 teaspoons white wine vinegar
2 tablespoons snipped fresh chives or chopped fresh parsley

Heat oven to 450°F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef’s internal temperature reaches 145°. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.