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Roasted Celery Root, Carrots, and Onions

Yield 6 servings


  • 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

How to Make It

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

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

  3. *1/2 teaspoon regular salt may be substituted for sea salt.