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
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Preheat oven to 425°F (220°C).
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Cut celery root into 1-inch cubes.
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Slice carrots into similar-sized pieces for even cooking.
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Toss vegetables with olive oil, garlic, and herbs.
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Spread on large baking sheet in single layer.
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Season generously with salt and pepper.
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Roast for 20 minutes, then stir.
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Mix balsamic and maple syrup, drizzle over vegetables.
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Return to oven for 15-20 minutes until caramelized.
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Toss with fresh herbs.
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Transfer to serving dish.
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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!
