Best 3 Roasted Celery Root And Carrots Recipes

Take your taste buds on a delightful journey with our tantalizing roasted celery root and carrots recipe. This medley of earthy and sweet flavors is a symphony of roasted goodness, perfect for vegetarians and meat-lovers alike. The celery root, with its unique nutty flavor, and the carrots, with their natural sweetness, caramelize in the oven, creating a delectable side dish that will elevate any meal.

Our collection of roasted celery root and carrots recipes offers a range of culinary experiences, from simple and straightforward to bursting with bold flavors. Whether you prefer a classic preparation with just a touch of herbs and olive oil or an exotic blend of spices, we have a recipe that will satisfy your cravings. Some of our most popular variations include a tangy lemon-herb roasted celery root and carrots, a smoky paprika-infused version, and a sweet and spicy rendition with a hint of cayenne pepper.

But the roasted celery root and carrots journey doesn't end there. We also explore creative ways to incorporate these roasted vegetables into salads, soups, and even pasta dishes. Our roasted celery root and carrot salad, with its crunchy texture and tangy dressing, is a refreshing addition to any lunch or dinner spread. Our hearty roasted celery root and carrot soup, infused with warm spices, is a comforting meal on a chilly day. And for a unique twist, try our roasted celery root and carrot pasta, where the roasted vegetables add a delightful sweetness to the savory sauce.

So, get ready to embrace the versatility of roasted celery root and carrots with our comprehensive collection of recipes. From classic to contemporary, simple to sophisticated, we have something for every palate and cooking skill level. Join us on this culinary adventure and discover the endless possibilities of this extraordinary root vegetable.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ROOT VEGETABLE MEDLEY

Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

ROASTED ROOT VEGETABLES AND LEEKS

Roasted Root Vegetables and Leeks image

Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 1h5m

Number Of Ingredients 8

Ingredients

3 russet potatoes (2 pounds total), scrubbed, quartered lengthwise, and cut crosswise into 1 1/2-inch pieces
1 large celery root (1 1/2 pounds), peeled and cut into 1-inch pieces
1 bunch carrots (7 medium), peeled and cut on the bias into 3-inch pieces
3 large leeks (2 pounds total), white and pale-green parts cut crosswise into 1 1/2-inch rounds, washed well, and drained
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1/3 cup lightly packed fresh mint leaves and small sprigs, for serving

Steps:

Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer.
Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve.

ROAST PORK W/ CELERY ROOT AND CARROTS

Roast Pork W/ Celery Root and Carrots image

Make and share this Roast Pork W/ Celery Root and Carrots recipe from Food.com.

Provided by swirlycinnacakes

Categories Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs pork loin, skin and half the fat removed
1 leek
1 tablespoon butter
1/2 cup shredded gruyere cheese
2 tablespoons breadcrumbs, fresh
4 teaspoons mustard
salt and pepper
2 tablespoons butter, softened
1/2 teaspoon thyme, chopped
1/2 teaspoon sage, chopped
1 garlic clove, sliced
6 ounces carrots, cut into matchsticks
6 ounces celery root, cut into matchsticks

Steps:

Cut a pocket between the fat and meat of the loin. Reserve the outside leaves of the leek. Chop the remainder and fry until softened in butter.
Mix the cheese, bread crumbs, half the mustard, seasoning and leeks together. Place in the pocket, and secure joint with string.
Mix the softened butter, remaining mustard, thyme and sage and rub into the pork. Pierce the loin and insert garlic slices.
Place on a trivet in a roasting pan and cook in a preheated oven at 425 degrees F for 15 minutes, then at 350 degrees for 1 to 1 1/4 hours.
Place the reserved leek leaves in a bowl of boiling water to soften for 2 to 3 minutes.
Boil carrots and celery root until just tender.
Drain the leeks and cut into narrow strips. Make bundles of carrots and celery root and tie with the leek strips.
Remove the string from the roast and place on a warm dish.

Nutrition Facts : Calories 693.1, Fat 45.6, SaturatedFat 19.2, Cholesterol 173.8, Sodium 387.8, Carbohydrate 17.2, Fiber 3, Sugar 4.2, Protein 51.8

Tips:

Choose the right celery root: Look for a celery root that is firm and heavy for its size. Avoid any celery roots that have soft spots or blemishes.
Peel the celery root carefully: The skin of a celery root is very thin, so it's important to peel it carefully. Use a sharp knife to remove the skin, and be careful not to cut into the flesh of the celery root.
Cut the celery root into even-sized pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not cook evenly. If the pieces are too small, they may overcook and become mushy.
Roast the celery root and carrots at a high temperature: This will help them caramelize and develop a delicious flavor. The high temperature will also help to bring out the natural sweetness of the vegetables.
Season the vegetables generously: Don't be afraid to use plenty of salt, pepper, and other spices to flavor the vegetables. This will help them to taste their best.
Serve the roasted vegetables immediately: Roasted celery root and carrots are best served hot. They can be served as a side dish or as a main course. If you're serving them as a main course, consider pairing them with a protein-rich food, such as grilled chicken or fish.

Conclusion:

Roasted celery root and carrots are a delicious and healthy side dish or main course. They are easy to make and can be enjoyed by people of all ages. With their sweet and earthy flavor, roasted celery root and carrots are a surefire hit. So next time you're looking for a healthy and flavorful side dish, give roasted celery root and carrots a try. You won't be disappointed!