Rosemary Roasted Celery Root Recipe

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Rosemary Roasted Celery Root

Look for small, firm celery root (celeriac). Celery root may be kept in the refrigerator, wrapped in plastic wrap, for up to 1 week.

  • 2 pounds celery root (celeriac), peeled and cut into 1-inch cubes (about 8 cups)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 16-ounce package peeled baby carrots
  • 1 teaspoon vanilla
  • Preheat oven to 325 degrees F. In a large bowl, combine celery root, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the rosemary; toss until coated. Spoon celery root mixture into one side of a 13x9x2-inch baking pan. Bake for 15 minutes.
  • Meanwhile, in the same large bowl, combine carrots, the remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and the vanilla; toss until coated. Add to baking pan alongside the celery root mixture. Bake for 1 to 1-1/4 hours more or until vegetables are crisp-tender.
  • Just before serving, toss vegetables together and transfer to a serving dish. Makes 8 to 10 servings.
Nutrition Facts
  • Calories 111, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 282 mg, Carbohydrate 15 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2.5, Fat 1.
  • Percent Daily Values are based on a 2,000 calorie diet
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