Roasted Celery Root
Keto, low-carb, paleo and gluten-free.
Roasted celery root with garlic and thyme makes a great low carb side dish and a great alternative to potatoes.
1 celery root, chopped, peeled and chopped
3 Tbsp. olive oil
3 cloves garlic, peeled and chopped
1 Tbsp. fresh thyme
½ tsp. salt
½ tsp. pepper
Preheat the oven to 400 degrees. Peel and cut the celery root into wedges or 1½ inch chunks. Toss celery root pieces in the olive oil on a rimmed baking sheet and season with salt and pepper. Roast for 20 minutes. Remove from the oven and turn the celery root with a spatula. Sprinkle the chopped garlic and thyme over the celery root and roast for an additional 15 minutes. Serve warm.
1 celery root, chopped, peeled and chopped
3 Tbsp. olive oil
3 cloves garlic, peeled and chopped
1 Tbsp. fresh thyme
½ tsp. salt
½ tsp. pepper
Preheat the oven to 400 degrees. Peel and cut the celery root into wedges or 1½ inch chunks. Toss celery root pieces in the olive oil on a rimmed baking sheet and season with salt and pepper. Roast for 20 minutes. Remove from the oven and turn the celery root with a spatula. Sprinkle the chopped garlic and thyme over the celery root and roast for an additional 15 minutes. Serve warm.