Roasted Celery Root, Carrots, and Onions

Southern Living
6 servings


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4 cups peeled, cubed celery root (2 1/2 pounds)
6 carrots, cut diagonally into 1-inch slices
3 medium onions, quartered
1/4 cup olive oil
1 teaspoon coarse-grain sea salt*
2 teaspoons dried thyme
1 teaspoon coarsely ground pepper


Toss together all ingredients in a lightly greased 15- x 10-inch jellyroll pan.

Bake at 475°, stirring occasionally, 30 minutes or until tender.

*1/2 teaspoon regular salt may be substituted for sea salt.

Created date

October 2003