- 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
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.