Wow, what a weekend. Aren’t weekends supposed to be relaxing? I’m totally exhausted.
I’ve got my daughter watching Sofia the First so this post will be quick. Judge all you want, but a mama’s gotta do what a mama’s gotta do. And frankly I haven’t even showered yet today, so there.
Today’s recipe is a yummy side dish for cold weather meals. I received a celery root from a friend who had no idea what to do with it, nor had the desire to try. Celery root, if you’re unfamiliar, is quite a sight. A heavy, brown, hairy ball — it basically doesn’t even look edible. BUT! I would not be outdone by this mystical food. I found a recipe on Food Network and gave it a whirl. Check it out below. Celery root and carrot are a perfect complement to one another. Enjoy!
Roasted Celery Root and Carrots
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
Directions
Place a rimmed baking sheet on the bottom oven rack and
preheat to 425˚ F.
preheat to 425˚ F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2
teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of
heavy-duty foil; bring the ends together and crimp closed to seal. Put the
packet on another baking sheet and roast in the middle of the oven until almost
tender, about 25 minutes.
teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of
heavy-duty foil; bring the ends together and crimp closed to seal. Put the
packet on another baking sheet and roast in the middle of the oven until almost
tender, about 25 minutes.
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. Spread
on the preheated baking sheet and roast until tender, about 35 minutes.
tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread
on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on
the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.*
the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.*
Notes: Make sure you’re tossing the veggies as they cook. I unfortunately failed to do so and my turned a bit crispy on one side. Whoops. They were still yummy!
I also tossed mine with dill instead of parsley and it was ah-maze-ing. Try it!
Have a great day. And more on my crazy weekend tomorrow!
xo
Happy #MeatlessMonday!
