Roasted Celery Root, Red Onions, Mushrooms, and Sage – a delicious recipe with red onions, celery root, olive oil, coarse salt, white mushrooms, mushrooms. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 F.
2
Cut onions into 1-inch pieces.
3
With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks.
4
Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt.
5
Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
6
In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste.
7
Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
8
Season vegetables with salt and pepper.
282
kcal
Calories
19
g
Fat
21
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 medium red onions (about 1 1/2 pounds total), 3 pounds celery root (sometimes called celeriac), 5 tablespoons olive oil, 2 teaspoons coarse salt, and more.
Yes, Roasted Celery Root, Red Onions, Mushrooms, and Sage falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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