Servings: 6 Servings
Roasted Celery Root and Carrots with Parsley and Dill
Roasted Celery Root and Carrots with Parsley and Dill is a nutritious and unique side dish to serve alongside any entrée!
Ingredients
- 2 medium-sized celery roots peeled and chopped (3 cups )
- 2 large carrots peeled and chopped (1 cup)
- ½ yellow onion sliced
- 2 tablespoons grapeseed oil
- ¼ teaspoon salt
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh dill chopped
Instructions
- Preheat the oven to 400 degrees F.
- Scrub the celery root well, and using a sharp knife, carefully cut the skin off. Chop the celery root into ¼” to ½” cubes.
- Rinse the carrots, peel them, and slice them diagonally.
- In a mixing bowl, toss together the celery roots, carrots, and onion in the grapeseed oil and salt.
- Spread the veggies on a large baking sheet and roast for 25 minutes. Remove from the oven, stir well, and roast an additional 10 minutes or until roots are browned and fully cooked.
- Place the veggies in a serving bowl and add the lemon juice, parsley, and dill. Toss everything together and serve.
Nutrition
Serving: 1of 3, Calories: 143kcal, Carbohydrates: 16g, Protein: 2g, Fat: 9g, Fiber: 4g, Sugar: 4g