Roast parsnips with celery and apple from Lucy's Food: Minimum Effort, Maximum Impact! by Lucy Cufflin

Ingredients

• 2 large parsnips, peeled
• 40 g butter, melted
• 1 stick celery, finely chopped
• 1 apple, washed, cored and cut into 8 wedges
• salt and pepper
• 1 teaspoon dried sage or 2 sprigs fresh sage, chopped
• 1 teaspoon brown sugar
• 2 teaspoons lemon juice