This Roasted Celery Root and Carrots Recipe is an earthy and sweet recipe, which features celery root and fresh thyme. It’s an ideal side dish, ready in about 1 hour.
Jump to RecipeRoasted Celery Root and Carrots Recipe Ingredients
- 3 pounds celery root, peeled and cut into 1-inch chunks
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh thyme
- 1 teaspoon hot paprika
- Kosher salt
- 3 pounds carrots, peeled and cut into 1-inch chunks
- 2 tablespoons chopped fresh parsley
How To Make Roasted Celery Root and Carrots Recipe
- Preheat and prep: Place a rimmed baking sheet on the bottom oven rack and preheat the oven to 425 degrees F. This preheating ensures the carrots sear immediately upon contact.
- Prepare the celery root packet: Toss the celery root chunks with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile the seasoned celery root onto a double layer of heavy-duty foil. Bring the ends of the foil together and crimp closed to seal it into a packet. Put this packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Roast the carrots: 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. Carefully spread them onto the preheated baking sheet (the one on the bottom rack) and roast until tender and caramelized, about 35 minutes.
- Finish the celery root: After the celery root has roasted in the foil for 25 minutes, carefully open the foil and spread the chunks out onto the baking sheet to brown. Roast for 15 more minutes uncovered.
- Serve: Combine the roasted celery root and carrots in a serving dish. Toss with fresh chopped parsley and serve warm.
Recipe Tips
- Peeling Celery Root: Celery root (celeriac) has a tough, knobby skin. Do not use a vegetable peeler. Instead, slice off the top and bottom to create a flat base, then use a sharp chef’s knife to slice down the sides, removing the skin and roots until you see the creamy white flesh.
- Why the Foil Packet?: Celery root is denser and drier than carrots. Steaming it inside the foil packet first ensures it becomes creamy and tender on the inside before you expose it to dry heat for browning. If you roast it open the whole time, it can turn tough.
- Hot Paprika vs. Smoked: This recipe calls for hot paprika for a subtle spicy kick. If you prefer a savory, campfire flavor, you can substitute smoked paprika (pimentón). For zero heat, use sweet paprika.
- Preheated Sheet Pan: Don’t skip preheating the baking sheet for the carrots. The hot metal jump-starts the caramelization process (the Maillard reaction), giving the carrots a sweeter, roasted flavor rather than a steamed taste.
- Uniform Sizing: Cut both vegetables into consistent 1-inch chunks. If the pieces vary wildly in size, the small ones will burn before the large ones are tender.
What To Serve With Roasted Celery Root and Carrots Recipe
This rustic side dish pairs perfectly with hearty meats and autumn flavors.
- Roast Chicken or Turkey
- Braised Short Ribs
- Pan-Seared Pork Chops
- Grilled Steak
How To Store Roasted Celery Root and Carrots Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat on a baking sheet at 350°F for 10-15 minutes to restore some of the roasted texture. Microwaving is faster but will make the vegetables softer.
- Freeze: You can freeze the roasted vegetables for up to 3 months, but be aware that the texture will be much softer and potentially mushy upon thawing and reheating. They are great repurposed into a pureed soup after freezing.
Roasted Celery Root and Carrots Recipe Nutrition Facts
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 22g
- Dietary Fiber: 6g
- Sugar: 10g
- Protein: 3g
Nutrition information is estimated per serving.
FAQs
Celery root (celeriac) tastes like a mix between celery and parsley but with a nutty, potato-like texture. When roasted, it becomes sweet and earthy.
The recipe separates them because they cook differently. The celery root needs the steam (foil) phase first. If you put them together uncovered, the celery root might be tough. If you put them together covered, the carrots won’t caramelize.
Celery root is lower in carbs than potatoes but higher than leafy greens. Carrots are also moderately high in natural sugars. This is a moderate-carb dish, generally acceptable for liberal low-carb diets but perhaps too high for strict keto depending on your daily limit.
Roasted Celery Root and Carrots Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutes210
kcalA vibrant root vegetable side dish featuring tender steamed-then-roasted celery root and caramelized carrots, seasoned with thyme and hot paprika.
Ingredients
3 lbs celery root (peeled/cubed)
3 lbs carrots (peeled/cubed)
6 tbsp olive oil (divided)
2 tbsp fresh thyme
1 tsp hot paprika
Fresh parsley (garnish)
Directions
- Preheat oven to 425°F; place one empty sheet pan on bottom rack.
- Toss celery root with 4 tbsp oil, thyme, and paprika.
- Seal celery root inside a foil packet; place on a second sheet pan.
- Roast celery root packet for 25 mins.
- Toss carrots with remaining oil and spices.
- Spread carrots on the hot preheated sheet pan; roast 35 mins.
- Open celery root packet, spread on pan, and roast 15 more mins.
- Combine vegetables and garnish with parsley.
Notes
- Technique: The two-step cooking method for the celery root (steam then roast) is the secret to perfect texture.
- Flavor: The hot paprika adds a necessary background heat that contrasts with the sweetness of the carrots.
