Roasted Celeriac and Carrots

Adapted from The Food Network

Celery root, or celeriac, can be a bit intimidating if you’ve never worked with it before. Choose one that feels dense/heavy for its size. A sharp knife or heavy-duty veggie peeler will take care of the thick skin, no problem! The smoked paprika in this recipe adds an extra depth of smokiness to the caramelized notes of the roasted veggies, but feel free to use regular paprika for a milder flavor, or hot paprika if you like more spice.


Roasted Celeriac and Carrots

Prep Time

10 minutes

Cook Time

40 minutes


8 Servings


3 pounds celery root (peeled and cut into 1-inch cubes)
3 pounds carrots (peeled and cut into 1-inch cubes)
1 onion (peeled and cut into wedges)
6 tablespoons olive oil, extra virgin
2 tablespoons thyme, fresh (chopped)
1⁄2 teaspoon paprika, smoked
1⁄2 teaspoon garlic, granulated
  salt, kosher (to taste)
  black pepper (to taste)
2 tablespoons parsley, fresh (chopped)


Place a rimmed baking sheet on the bottom oven rack and preheat to 425°F. Toss the celery root chunks with 4 Tbsp olive oil, 1 Tbsp thyme, ½ tsp paprika, and salt and pepper 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 a second baking sheet and roast in the middle of the oven until almost tender, about 25 minutes. 

Meanwhile, toss the carrots and onions with the remaining 2 Tbsp olive oil, 1 Tbsp thyme and ½ tsp paprika, and ½ tsp garlic in a bowl; season with salt and pepper to taste. Spread on the preheated baking sheet and roast until tender, about 35 minutes, stirring/flipping once halfway through roasting.

After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes, or until pieces are tender and caramelized. Toss with the carrots, onions, and parsley. Serve warm or room temperature.