Thyme roasted parsnips and celery

Ingredients

• 4 medium parsnips
• 6-8 celery stalks (about 300 g)
• 5-6 sprigs fresh thyme
• ⅛ teaspoon salt
• 2 tablespoons olive oil

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of thyme

Instructions

1. Preheat the oven to 200°C (400°F).
2. Wash and peel the parsnips and separate the celery stalks. Cut the parsnips in half lengthwise (in 3 if they're thick).
3. Put everything in a bowl, sprinkle with the thyme leaves, salt and oil and mix well.
4. Spread the vegetables on a baking sheet lined with parchment paper and roast at 200°C (400°F) for 30-40 minutes, until the celery is lightly golden.

Nutrition facts

Approximate, per serving (about 197 g). Calculated with data from USDA FoodData Central.