Best 5 Roasted Celery Root And Carrots Recipes

Roasted celery root and carrots are a delectable and versatile side dish that can elevate any meal. This hearty and flavorful vegetable combination offers a delightful balance of sweet and earthy flavors, making it a welcome addition to your culinary repertoire. Whether you're serving it as an accompaniment to roasted meats or fish, or simply enjoying it as a standalone dish, the tantalizing aroma and irresistible taste of roasted celery root and carrots will leave you wanting more.

Here are our top 5 tried and tested recipes!

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Number Of Ingredients 0

Ingredients

Steps:

Cut 1 pound each carrots and parsnips and 2 bulbs celery root into 3/4-inch chunks. Toss with 4 tablespoons melted butter, and salt and pepper on a rimmed baking sheet. Roast at 400 degrees F until tender and golden, 30 minutes. Sprinkle with chopped parsley.

ROASTED CELERY ROOT

Roasted Celery Root image

This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!

Provided by Chef Au Vin

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

4 lbs about 3 celery root (sometimes called celeriac)
1/3 cup vegetable oil
2 teaspoons salt

Steps:

Preheat oven to 425°F
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375°F
Roast celery root, stirring after the 30 minutes, 1 hour more.

Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5

ROASTED CELERY ROOT AND CARROTS

Roasted Celery Root and Carrots image

Number Of Ingredients 0

Ingredients

Steps:

Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 212

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES

Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

Ingredients

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

ROAST PORK W/ CELERY ROOT AND CARROTS

Roast Pork W/ Celery Root and Carrots image

Make and share this Roast Pork W/ Celery Root and Carrots recipe from Food.com.

Provided by swirlycinnacakes

Categories Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pork loin, skin and half the fat removed
1 leek
1 tablespoon butter
1/2 cup shredded gruyere cheese
2 tablespoons breadcrumbs, fresh
4 teaspoons mustard
salt and pepper
2 tablespoons butter, softened
1/2 teaspoon thyme, chopped
1/2 teaspoon sage, chopped
1 garlic clove, sliced
6 ounces carrots, cut into matchsticks
6 ounces celery root, cut into matchsticks

Steps:

Cut a pocket between the fat and meat of the loin. Reserve the outside leaves of the leek. Chop the remainder and fry until softened in butter.
Mix the cheese, bread crumbs, half the mustard, seasoning and leeks together. Place in the pocket, and secure joint with string.
Mix the softened butter, remaining mustard, thyme and sage and rub into the pork. Pierce the loin and insert garlic slices.
Place on a trivet in a roasting pan and cook in a preheated oven at 425 degrees F for 15 minutes, then at 350 degrees for 1 to 1 1/4 hours.
Place the reserved leek leaves in a bowl of boiling water to soften for 2 to 3 minutes.
Boil carrots and celery root until just tender.
Drain the leeks and cut into narrow strips. Make bundles of carrots and celery root and tie with the leek strips.
Remove the string from the roast and place on a warm dish.

Nutrition Facts : Calories 693.1, Fat 45.6, SaturatedFat 19.2, Cholesterol 173.8, Sodium 387.8, Carbohydrate 17.2, Fiber 3, Sugar 4.2, Protein 51.8

Tips:

Choose the right celery root and carrots: Look for celery roots that are firm and heavy for their size, with no blemishes or soft spots. Carrots should also be firm and brightly colored.
Peel and cut the vegetables evenly: This will help them cook evenly. You can use a vegetable peeler or a sharp knife to peel the celery root. Cut the celery root and carrots into 1-inch pieces.
Toss the vegetables with olive oil and seasonings: This will help them to brown and caramelize in the oven. Use a large bowl to toss the vegetables with olive oil, salt, pepper, garlic powder, and onion powder.
Roast the vegetables at a high temperature: This will help them to caramelize and develop a delicious flavor. Roast the vegetables at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and browned.
Serve the roasted vegetables immediately: They are best enjoyed when they are hot and crispy. You can serve them as a side dish or as a main course. Roasted celery root and carrots are a delicious and healthy way to enjoy these winter vegetables.

Conclusion:

Roasted celery root and carrots are a delicious and healthy side dish that is perfect for any occasion. They are easy to make and can be roasted in the oven in just 20-25 minutes. The vegetables are caramelized and browned in the oven, developing a delicious flavor. Roasted celery root and carrots are a great source of vitamins and minerals, and they are also a good source of fiber. They are a delicious and healthy way to enjoy these winter vegetables.