Roasted Celery Root and Carrots

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 pounds celery root, peeled and cut into 1-inch chunks
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon hot paprika
  • Kosher salt
  • 3 pounds carrots, peeled and cut into 1-inch chunks
  • 2 tablespoons chopped fresh parsley
Directions
  • Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.

  • Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.

  • Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.

  • After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

  • Photograph by Con Poulos

  • SERVES 6; Calories: 317; Total Fat 15 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 43 grams; Sugar: 14 grams; Fiber 3 grams; Cholesterol: 0 milligrams; Sodium: 480 milligrams


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    This recipe is featured in:

    The Best Christmas Recipes