Roasted Root Vegetables

Zach was inspired to follow the seasons and pick up a vegetable that he had never cooked with before, and based on the recommendation of Frank at Whole Foods he roasted the celery root with an assortment of other hearty veggies.  Try this out, and we recommend that you serve it with shrimp and grits and jalapeño cornbread.

Serves 4-8

1 celery root

1 extra large parsnip

6 small carrots

1 red bell pepper

A handful of assorted pearl onions (white, yellow, and red)

1/4 cup of extra virgin olive oil

1 tsp. of garlic powder

1/2 tsp. of dried thyme

Salt and pepper to taste

delicious and raw

Preheat oven to 375 degrees F.  Wash all your vegetables, and begin by peeling the parsnip and the celery root; you can use a potato peeler with the parsnip, but you will need a knife to cut away the external hard parts of the celery root.

ready to roast

Clean and deseed the bell pepper, and then cut into 8 strips.  Truthfully you don’t have to peel the carrots, just make sure they are cleaned really well and remove the stem.  Peel the onions.

in arakawa pottery, no less

Chop all the vegetables into manageable pieces (for example, Chef Zach turned the parsnip into little logs). Toss with the olive oil, garlic powder, thyme, salt, and pepper.  Roast in the oven for about 30 minutes, but make sure you don’t overcook the vegetables; test for doneness with the poke of a sharp knife.