Roasted Rosemary Celery Root


2 pounds celery root, peeled and cut into 1-inch cubes
3 tablespoon oil, olive
½ teaspoon salt
½ teaspoon pepper, cracked black
2 teaspoon rosemary, fresh, or ½ teaspoon dried rosemary, crushed
16 ounces carrots, baby
1 teaspoon vanilla extract


1. Preheat oven to 325°F. In a large bowl, combine celery root, 2 tablespoons of the olive oil, ¼ teaspoon of the salt, ¼ 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.

2. Meanwhile, in the same large bowl, combine carrots, the remaining 1 tablespoon olive oil, remaining ¼ teaspoon salt, remaining ¼ teaspoon black pepper, and the vanilla; toss until coated. Add to baking pan alongside the celery root mixture. Bake for 1 to 1¼ hours more or until vegetables are crisp-tender.

3. Just before serving, toss vegetables together and transfer to a serving dish.


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