Roasted celery root, with carrot and onion.

BLE compliant; gluten free; low sodium; vegetarian; vegan

One thing about side dishes that we take for granted is their versatility. There are so many side dishes that can be paired with other dishes, that we forget to search out new and exciting foods. Instead we stay in our lane, doing what feels safe. Ever notice that we wander through the aisles of a department store, or the wine section, and, if you have kids, the toy section? But I have noticed that I rarely wander through the produce department, and when I looked around nobody else was either. We were just all going straight to each item, and then off to the next department.

So I challenge you the next time you’re in the produce department, take a little extra time and see what weird and odd looking item you can try. Take it home, maybe you just found a new favorite side…or maybe not, but at least you tried. And that’s all anyone can ever ask of us 🙂

Recipe

Serves 4

  • One bulb celery root, peeled and cubed
  • 3 medium carrots, peeled and cut into circles
  • 1 small or 1/2 medium yellow onion, large dice
  • 1/4 teaspoon each, dried thyme, oregano and rosemary
  • salt and pepper to taste
  • 1 tablespoon olive oil (does not need to be extra virgin)

Directions

Preheat oven to 400F. While the oven heats throughly, combine all ingredients in a large bowl. Spread evenly on a parchment lined sheet pan, and cook in the oven for 15 minutes. Toss veggies once and continue cooking for additional 15 minutes, or until carrots and celery root can be pierced easily with a knife.

This side can be paired with almost anything. I love it with roast chicken or a nice pan seared fish like halibut.

Cheers, Blue

2 Comments Add yours

  1. Lori says:

    Celery root also makes great “zoodles” but it is impossible to find in my area.

    1. Nadjabatdorf says:

      Yes its a very versatile vegetable, and I am sure you can find a spiralizer online that can handle the job. Thanks for reading!

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