Q1: What does celery root taste like? I'm worried it will taste like raw celery.

While it has a very mild hint of celery and parsley when it is raw, the magic of this recipe is that roasting completely transforms it. The finished, cooked celery root is incredibly sweet, mellow, and nutty, with a tender, creamy texture that is very similar to a roasted potato or a parsnip.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, absolutely! This is an ideal make-ahead side dish. You can prepare the entire recipe from start to finish up to two days in advance. When you are ready for your dinner, you can simply reheat it on a baking sheet in a hot oven.

Q3: What is the easiest way to peel a celery root?

The best and safest trick is to first use a large, sharp chef's knife to trim off the top and the bottom of the root so you have two flat, stable surfaces. Then, stand it up on your cutting board and use your knife (not a vegetable peeler) to carefully cut away the thick, rough skin, following the curve of the root from top to bottom.

Q4: Can I use a different kind of root vegetable?

Yes! This delicious roasting method would also be fantastic with other hearty, winter root vegetables like parsnips, sweet potatoes, or turnips.

Q5: Can I roast everything on one pan?

You can, but for the absolute best result, it is highly recommended to use two pans. The key to beautifully roasted, not steamed, vegetables is to give them plenty of space and to not overcrowd the pan.

Roasted Celery Root and Carrots (An Easy & Elegant Side!)

A simple and rustic recipe for roasted celery root and carrots, perfect as a savory side dish for a holiday meal. This dish features chunks of celery root and carrots seasoned with fresh thyme and hot paprika. A unique cooking technique is used where the celery root is first partially roasted in a foil packet to become tender before being finished on the baking sheet alongside the carrots, ensuring both root vegetables are perfectly cooked and caramelized.

Author: Evelyn

Ingredients

3 pounds celery root, peeled and cut into 1-inch chunks
6 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme, divided
1 teaspoon hot paprika, divided
Kosher salt
3 pounds carrots, peeled and cut into 1-inch chunks
2 tablespoons chopped fresh parsley

Instructions

Place a large rimmed baking sheet on the bottom oven rack and preheat the oven to 425°F.
In a large bowl, toss the celery root with 4 tablespoons of olive oil, 1 tablespoon of thyme, 1/2 teaspoon of paprika, and salt to taste.
Pile the seasoned celery root onto a double layer of heavy-duty foil, bring the ends together, and crimp to seal into a packet. Place the packet on a second baking sheet.
Roast the foil packet in the middle of the oven for about 25 minutes, until the celery root is almost tender.
Meanwhile, in a separate bowl, toss the carrots with the remaining 2 tablespoons of olive oil, 1 tablespoon of thyme, and 1/2 teaspoon of paprika. Season with salt.
Carefully remove the preheated baking sheet from the oven. Spread the seasoned carrots on it and roast for about 35 minutes, until tender.
After the celery root has roasted for 25 minutes, carefully open the foil packet. Spread the celery root out on its baking sheet and continue to roast for 15 more minutes.
Combine the roasted celery root and carrots in a large serving bowl. Toss with the fresh parsley and serve.

Notes

This is a hearty vegetable side dish, perfect for a large gathering or a holiday like Thanksgiving or Christmas.
The technique of preheating the baking sheet for the carrots helps them to get a better sear and caramelization.
Cooking the denser celery root in a foil packet first is a key step that helps it to steam and become tender before being finished with a dry roast to brown the edges.

Find it online: https://cookupjoy.com/roasted-celery-root-and-carrots/