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Categories:Viewed: 31 - Published at: 8 years ago
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
Method
- 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
