Simple Roasted Roots
This simple little recipe is one of my favorites. I like it so much because it is easy, inexpensive, healthy, and it has fun ingredients that don’t usually end up on our plates. The first time I made this was definitely the first time I’d ever touched celery root.
Celery root is one of the gnarliest pieces of produce in the aisle, I’ll admit. Roots are great though, because they are meant to nourish a plant throughout its life so they have lots of nutrients and they keep for some time. Celery roots taste a bit like celery with a lighter taste and an earthy twist.
1 Celery Root
Optional: 1/2 teaspoon of salt
Optional: 1/2 teaspoon of turmeric
Quantity note: range depends on the number of people you are feeding – just you, two, or a crew!
Preheat oven to 400 degrees f. Line medium to large sized baking pan with parchment paper or aluminum foil. Peel and cut all veggies into bite sized pieces and place in lined baking pan. Bake for 40 minutes.
To prepare celery root, follow the instructions below.
You can use a regular peeler (i.e. a carrot peeler) for all of the veggies except the celery root, because the skin of the celery root is too tough. Instead, you will want to cut the top and bottom off of the root and cut the skin off with a paring knife or other small knife.
Veggies mixed together and ready to go into the oven.
Nutrition Info (3 carrots and 3 parsnips): 95 calories, 0 fat, 0 trans fat, 0 saturated fat, 244 mg sodium, 21 g carbs, 6 g dietary fiber, 2 g protein, 8% daily calcium.
Note: Nutrition info is for a serving size of 1/5 of the recipe. Also, this is just an estimate. I am not a nutritionist or a food chemist, I am simply providing this info for your convenience.