Nothing makes vegetables taste better than roasting them in the oven. From broccoli to Brussels sprouts and everything in between, roasting vegetables gives a delicate char on the outside, while keeping the insides tender and almost creamy. This roasted celery root and carrot dish is no exception! Perfectly roasted veggies pair with simple herbs like parsley and dill to create a delicious and healthy side dish for any meal. Celery root, also known as celeriac, has a deep, earthy, celery flavor, and a potato-like texture when cooked.
The recipe below is, of course, a great option for vegetarians, or anyone looking to live a healthy or low-carb lifestyle. Even the most ferocious meat-eaters won't be able to resist once the smell of the roasted vegetables fills the kitchen. Preparation of this dish also couldn't be simpler, as the oven does all the hard work for you! A true "set it and forget it" dish!
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Cooktop Cove
Roasted Celery Root & Carrots
4-6
10 mins
35 mins
45 mins
2 cups celery root, peeled and cubed
2 cups carrot, peeled and chopped
1/2 yellow onion, sliced
2 teaspoons lemon juice
1 tablespoon fresh chopped parsley
2 teaspoons fresh dill, chopped
2 tablespoons olive oil
Kosher salt & freshly ground black pepper
Preheat the oven to 400F.
In a mixing bowl, combine the celery root, carrot, yellow onion, olive oil, salt and pepper. Toss to fully coat the vegetables.
Lightly grease a baking sheet, and arrange the vegetables on the sheet in a single layer. Place the baking sheet in the oven and roast for 25 to 35 minutes, and carefully stir the vegetables after 25 minutes.
Remove vegetables from the oven, and place them in a mixing bowl.
Add lemon juice, dill, and parsley to the vegetables, and toss until everything is fully coated. Season with salt and pepper to taste.
Place vegetables in a serving dish, garnish with more dill or parsley, and serve immediately.
Pro-tip: You can add any of your favorite herbs to this dish! Just add it at the end, after roasting.
