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Roasted Celery Root and Carrots Recipe

   
 

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     Roasted Celery Root and Carrots

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 to 8
Preptime   55 min.
Wine/Beverage
Recommendations
  Amber Ale, Oatmeal Stout, or Oktoberfest Ale

Ingredients
3 lbs celery root, peeled and cut into 1-inch chunks
6 tbsp extra-virgin olive oil
2 tbsp chopped fresh thyme
1 tsp hot paprika
Kosher salt
3 lbs carrots, peeled and cut into 1-inch chunks
2 tbsp chopped fresh parsley
 

Instructions
Place a rimmed baking sheet on the bottom oven rack and preheat to 425.
Toss the celery root with 4 tbsp olive oil, 1 tbsp thyme, 1/2 tsp 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 tbsp olive oil, 1 tbsp thyme and 1/2 tsp 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.
Serving Suggestions
Serve with Beer-Braised Country-Style Pork Ribs and Beer-Pretzel Caramels


Originally Submitted
9/15/2011





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