2 tablespoons olive oil
1 teaspoon salt (sea salt, preferred)
˝ teaspoon fresh ground black pepper
1 teaspoon smoked paprika (see note)
12-16 ounces celery root (celeriac), ends trimmed, peeled and cut into 1-inch pieces
˝ pound skin-on red potatoes, washed, trimmed and cut into 1-inch pieces
˝ pound carrots (about 4 medium), cleaned and cut into 1-inch pieces
˝ large onion, cut root to tip into quarters
˝ cup whole, peeled garlic cloves
Place oven rack in upper-middle position and heat the oven to 425 degrees. Line a jelly roll pan with foil. Set aside.
To a large mixing bowl add olive oil, salt, pepper and paprika; whisking briefly to combine. Add celeriac, potatoes, carrots, onion and garlic and, using a large rubber spatula, stir and fold until vegetables are coated with seasoning. Transfer vegetables to jelly roll pan, spreading them evenly in a single layer. Scrape bowl with spatula and drizzle over vegetables. Roast 20 minutes. Carefully (it’s hot) remove pan from oven, using a spatula turn vegetables over and redistribute in a single layer. Roast 15 minutes more, turning vegetables one more time halfway through. Serve immediately. Serves six.
Cook’s note: Sweet or hot paprika can be substituted for the smoked variety.
@Recipe nutrition:Nutrition values per serving: 127 calories (28.5 percent from fat), 4 g fat (0.5 g saturated fat), 20.3 g carbohydrate, 3 g fiber, 2.2 g protein, 0 cholesterol, 453 mg sodium.