Roasted Celery Root and Mixed Vegetables

 

Roasted vegetables are a delicious side dish. You can mix up a wide variety of vegetables for roasting and use different herbs and spices to flavor them. Roasting intensifies the sweetness of the vegetables and caramelizes the outside. This recipe uses celery root, our ingredient of the month, red potatoes with the skin on, sweet carrots, shallots, garlic and Brussels sprouts. Each provides a unique texture, flavor and color. Dress them with the vinaigrette right out of the oven so the vegetables soak up the flavors of the lemon and herbs.

Root vegetables take a good hour to cook at a relatively high temperature. Add vegetables, such as Brussels sprouts, later otherwise they’re overdone and mushy. The Brussels sprouts I purchased were quite large and took 15 minutes to cook. Adjust time for smaller ones.

Roasted Celery Root and Mixed Vegetables
Serves: Six

Ingredients

1 large celery root
4 medium red potatoes
4 carrots
5 shallots
10 cloves of garlic
1/4 cup olive oil
1 small bunch fresh thyme
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
20 trimmed large Brussels sprouts

Method

Preheat the oven to 400ºF.

Clean, trim and cut the celery root into two-inch cubes. Cut the potatoes, skin on, into two-inch pieces. Cut the carrots on the bias into two-inch pieces. Halve the shallots and garlic. Toss together in a large roasting pan with the oil, thyme, salt and pepper.

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Roast for 45 minutes. Add the Brussels sprouts and roast for another 15 minutes.

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Remove the thyme stems and toss with the lemon-herb vinaigrette.

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Lemon-Herb Vinaigrette
Makes: 3/4 cup

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon champagne vinegar
1 tablespoon minced fresh chives
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
1 minced clove of garlic
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper

Method

Combine the oil, lemon juice, vinegar, chives, thyme, parsley, garlic, salt and pepper in a covered jar and shake well.

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Roasted Celery Root and Mixed Vegetables
 
Root vegetables take a good hour to cook at a relatively high temperature. Add vegetables, such as Brussels sprouts, later otherwise they’re overdone and mushy. The Brussels sprouts I purchased were quite large and took 15 minutes to cook. Adjust time for smaller ones.
Ingredients
  • 1 large celery root
  • 4 medium red potatoes
  • 4 carrots
  • 5 shallots
  • 10 cloves of garlic
  • ¼ cup olive oil
  • 1 small bunch fresh thyme
  • 2 teaspoons Kosher salt
  • ½ teaspoon freshly ground pepper
  • 20 trimmed large Brussels sprouts
Method
  1. Preheat the oven to 400ºF.
  2. Clean, trim and cut the celery root into two-inch cubes. Cut the potatoes, skin on, into two-inch pieces. Cut the carrots on the bias into two-inch pieces. Halve the shallots and garlic. Toss together in a large roasting pan with the oil, thyme, salt and pepper.
  3. Roast for 45 minutes. Add the Brussels sprouts and roast for another 15 minutes.
  4. Remove the thyme stems and toss with the lemon-herb vinaigrette.

 
Lemon-Herb Vinaigrette
Prep time: 
Total time: 
Makes: ¾ cup
 
Ingredients
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1 minced clove of garlic
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper
Method
  1. Combine the oil, lemon juice, vinegar, chives, thyme, parsley, garlic, salt and pepper in a covered jar and shake well.

4 comments on “Roasted Celery Root and Mixed Vegetables

  1. Linda on

    Oh yumm. . . this looks absolutely delish!! I think I could make a meal of this veggie dish!! Can’t wait to make it! Got my grocery list already!! Thanks!

    Reply

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