Sign Up
Roasted-Celery-Root-and-Carrots

Roasted Celery Root and Carrots

Healthy Fact of the Day

This dish combines two nutrient-rich root vegetables. Celery root is low in calories but high in fiber, vitamin K, and antioxidants. Carrots provide beta-carotene for eye health and vitamin A. The olive oil helps absorb fat-soluble vitamins. To make even healthier, reduce oil amount and use less maple syrup. Adding more herbs enhances flavor without additional calories. This dish is naturally vegan, gluten-free, and rich in fiber. The combination of vegetables provides diverse nutrients and supports digestive health. Pine nuts add healthy fats and protein but can be omitted for fewer calories.

Ingredients

 

  • 1 large celery root, peeled and cubed
  • 1 lb carrots, cut into chunks
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp ground fennel seeds
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Toasted pine nuts (optional)
  • Extra virgin olive oil for drizzling

Instructions

  1. Preheat oven to 425°F (220°C).

  2. Cut celery root into 1-inch cubes.

  3. Slice carrots into similar-sized pieces for even cooking.

  4. Toss vegetables with olive oil, garlic, and herbs.

  5. Spread on large baking sheet in single layer.

  6. Season generously with salt and pepper.

  7. Roast for 20 minutes, then stir.

  8. Mix balsamic and maple syrup, drizzle over vegetables.

  9. Return to oven for 15-20 minutes until caramelized.

  10. Toss with fresh herbs.

  11. Transfer to serving dish.

  12. Top with pine nuts and fresh parsley.

Fork into these Roasted Celery Root and Carrots and savor how the heat transforms humble roots into caramelized nuggets of gold! Each bite delivers a perfect balance of earthy sweetness and herb-infused depth, with the balsamic-maple glaze adding a sophisticated finish. Whether you’re exploring new vegetables or seeking a memorable side dish, these roasted roots prove that simple ingredients can create extraordinary flavors. So heat up that oven, grab your root vegetables, and get ready to create a dish that’ll make everyone fall in love with celery root!

Categories

Recent Recipes

The Kitchen in July: What to Cook

  • July 1, 2026
  • 11 min read

Slow Cooker Garlic Butter Beef

  • July 1, 2026
  • 13 min read

Gochujang Potato Salad

  • July 1, 2026
  • 8 min read

Crumbl’s Fourth of July Lineup Is Here

  • June 30, 2026
  • 4 min read

The Table We Set for Ourselves

  • June 30, 2026
  • 9 min read

Fish Tacos with 7UP Batter

  • June 30, 2026
  • 10 min read

Bang Bang Salmon Salad

  • June 30, 2026
  • 8 min read

Taco Bell Quietly Brought Back the Enchirito

  • June 29, 2026
  • 4 min read

The Meal at the End of the

  • June 29, 2026
  • 9 min read

Taco Cream Cheese Pinwheels

  • June 29, 2026
  • 11 min read

Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

Our Latest Recipes
Blog
Daily Disher

The Kitchen in July: What to Cook When It’s Too Hot to Cook

Raw and minimally cooked vegetables — the foundation of summer no-cook meals, cold soups, and composed salads — retain significantly higher concentrations of heat-sensitive vitamins including vitamin C, folate, and certain B vitamins than their cooked equivalents. Peak-season summer produce is at its highest nutritional density at the moment of harvest, and consuming it raw or with minimal processing preserves that density in ways that cooking diminishes. The July instinct to eat more salads, more raw fruit, more cold preparations is not just a response to heat — it is, nutritionally, one of the best seasonal eating patterns available.

Read More »
Daily Disher July 1, 2026
Entrees
Amelia Grace

Slow Cooker Garlic Butter Beef

Chuck roast is rich in protein, iron, and zinc—skim the fat from the braising liquid before serving and use unsalted butter to control sodium while maintaining the dish’s rich, satisfying character.

Read More »
Amelia Grace July 1, 2026
Asian
Benjamin Brown

Gochujang Potato Salad

Gochujang contains capsaicin from Korean red peppers, which has been linked to anti-inflammatory benefits and metabolic support, as well as beneficial compounds from the fermentation process that may support gut health. Potatoes are a naturally fiber-rich, potassium-packed vegetable, and using a modest amount of mayonnaise balanced with rice vinegar keeps this dressing lighter than a traditional heavy mayo potato salad.

Read More »
Benjamin Brown July 1, 2026
VIEW MORE

Get your daily dose of delicious!

Sign up
Skip to content