Roasted Iowa Root Vegetables

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A sworn lover of parsnips, this is but one more way to fix them. The use of celery root, a.k.a. celeriac, was an accident since I thought I was buying a rutabaga but it was an excellent addition. I've served this to company with rave reviews and it's fairly healthy if you use the oil sparingly. Great way to enjoy fall and winter produce.

By orangechickie

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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
14
Yield:
14 8-ounce servings
Nutrition Info
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.

  • Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.

Cook's Notes:

Vegetables can be reheated in oven for 15 minutes if made ahead.

Serve with honey if you want to further entice young eaters.

Nutrition Facts

Per Serving:
135 calories; protein 2.8g; carbohydrates 27.4g; fat 2.6g; sodium 116.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Debra
Rating: 5 stars
04/28/2020
Easy recipe and absolutely delicious. I mixed up veggies by using russet potatoes, sweet potatoes, celery, yellow squash, zucchini, asparagus and onion and fresh garlic. Glad I made this recipe and will make it again. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Debra
Rating: 5 stars
04/27/2020
Easy recipe and absolutely delicious. I mixed up veggies by using russet potatoes, sweet potatoes, celery, yellow squash, zucchini, asparagus and onion and fresh garlic. Glad I made this recipe and will make it again. Read More
Helpful
(1)
GoBadgers
Rating: 5 stars
11/05/2018
Nice fall vegetable dish. Easy to make and flavorable. Recipe is missing the number of parsnips so I used two. Three might have been better. Three tablespoons of dried rosemary seemed like a lot so I used a little bit less even though I love rosemary. It was my first time making celery root. It was more expensive than I expected but it was also very large. Read More
Buckwheat Queen
Allstar
Rating: 4 stars
03/24/2016
Very nice combination of flavours and textures. Method is right on. Thank you for the recipe. Read More
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Angelika
Rating: 4 stars
01/17/2020
We really enjoyed this method of cooking our root veggies. We did not have the precise set of root veggies called for in the recipe but that is OK! We used golden beets onions rainbow carrots yellow potatoes & sunchokes in our version. I will be saving this recipe as a standard jumping-off point and remaking this in many ways many times to come. Thank you! Read More
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