Ingredients

-In sauce pan, add 2 tbsp olive oil and almonds and saute for 3-4 minutes.  Add the onion, celery stalk and thyme. Add a pepper, to taste. Allow to saute for an additional 5 minutes or so.  Bring down to simmer and allow to simmer for about 10 minutes.
-prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut in half. Place them on a baking sheet and spray with olive oil spray or Pam.  Broil until golden brown.
-To prepare the parsnips: Peel the parsnips, cut them in half across the middle. Cut the fatter half of the parsnip into quarters lengthwise. Cut the thin half in half lengthwise. With a small knife, remove the core from each piece. cut into 3-4″ lengths of pieces.
-heat 3 tablespoons of olive oil over medium heat. Add the parsnips, season with pepper. Sauté the parsnips over medium heat, tossing occasionally, until they begin to color slightly, about 8 to 10 minutes.
-Remove the Brussels sprouts and add almond mixture over the top.  Remove from Parsnips from the heat when the parsnips are tender. Sprinkle with Italian parsley and serve!