Roasted Root Vegetables with Potatoes and Red Pepper
A pan of vegetables you come back to every winter: the celery root turns sweet and creamy inside, and the potatoes get a golden crust after half an hour in a hot oven.
Preheat the oven to 210°C (410°F) with a baking sheet inside.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Peel and cut the vegetables, celery root and carrot into chunks of similar size, about 3 cm, so they're done at the same time.
KnifeCutting board
3
Cut the pepper into quarters and the onion into eighths. Leave the garlic in their skins and crush lightly.
KnifeCutting board
4
In a bowl, toss the vegetables, celery root, pepper, onion and carrot with the olive oil, garlic, paprika, thyme, salt and black pepper.
Bowl
5
Take the hot baking sheet out of the oven and spread on it in a single layer, without crowding.
Baking pan
6
Roast the vegetables, celery root, pepper, onion and carrot in a hot oven (210°C / 410°F) 40–45 minutes, turning once, until the edges are golden and the celery root is easily pierced.
⚙ Oven roastingOvenBaking pan
💡Give it room in the pan: crowded vegetables steam instead of browning.
7
Take out of the oven and drizzle the vinegar on top.
252calories
5 gprotein
36 gcarbs
10 gfat
● protein 8%● carbs 58%● fat 34%
Per serving (304 g), of 6 servings
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⚖ About the ingredients
Potatoes: measured in pieces: one ≈ 170 g · 77 kcal per 100 g · More about Potatoes →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
