Roasted Celery Root, Carrots, and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups peeled, cubed celery root (2 1/2 pounds) |
6 carrots, cut diagonally into 1-inch slices |
3 medium onions, quartered |
1/4 cup olive oil |
1 teaspoon coarse-grain sea salt |
2 teaspoons dried thyme |
1 teaspoon coarsely ground pepper |
Directions:
1. Toss together all ingredients in a lightly greased 15- x 10-inch jellyroll pan.
2. Bake at 475°, stirring occasionally, 30 minutes or until tender.
3. *1/2 teaspoon regular salt may be substituted for sea salt.
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