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Diabetes Forecast

The Healthy Living Magazine

Roasted Celery Root and Baby Carrots

Per Serving

Roasted Celery Root and Baby Carrots

Makes: 8
Serving Size: 1/8 recipe
Calories 65
Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 8 g
Fiber 2 g
Sugars 2 g
Cholesterol 0 mg
Sodium 365 mg
Protein 1 g
Choices: Vegetable 2, Fat 0.5
  • Makes: 8
  • Serving Size: 1/8 recipe

Ingredients

1 whole (1 lb.) celery root, peeled and diced into 1-inch cubes
2 Tbsp. olive oil (divided)
1 tsp. salt (divided)
pinch black pepper (divided)
2 sprigs fresh rosemary, about 1 inch long
1/2 lb. baby carrots

Directions

  1. Place diced celery root in a medium bowl. Add 1 Tbsp. olive oil, 1/2 tsp. salt, black pepper, and fresh rosemary; toss until fully coated. Place in a baking dish, and bake at 375°F for about 45 minutes or until golden brown.
  2. Place the carrots in a medium bowl. Add 1 Tbsp. olive oil, 1/2 tsp. salt, and black pepper; toss until fully coated. Place in a baking dish, and bake at 375°F for about 30 minutes, or until fully cooked. Begin baking carrots 15 minutes after putting celery in the oven to ensure equal cooking times.
  3. When both dishes are done, combine in a serving bowl, and serve hot.
 
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