Roasted Carrots, Parsnips and Celery

Ingredients

• 300 g Parsnips
• 300 g carrots
• 300 g knollensellerie
• 2 tbsp olive oil
• Salt
• pepper (to taste)

Instructions

1. 1.

   Peel, wash the vegetables; halve or quarter the parsnips and carrots lengthwise and cut the celery into bite-sized pieces.

2. 2.

   Mix the vegetables, spread them on a baking sheet or in an ovenproof dish, drizzle with olive oil, season with salt and pepper, and mix well again. Roast in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for 30–40 minutes, turning occasionally.

3. 3.

   Remove the finished roasted vegetables from the oven and serve immediately.