Ingredients with Measurements:
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 celery stalks, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the carrots and celery with olive oil, salt, black pepper, garlic powder, and dried thyme.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables for 25-30 minutes, or until they are tender and lightly browned.
6. Remove the baking sheet from the oven and let the vegetables cool for a few minutes.
7. Transfer the roasted celery and carrots to a serving dish.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 90
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 590mg
Total carbohydrates: 7g
Dietary fiber: 2g
Sugars: 3g
Protein: 1g
Substitutions for ingredients:
- You can use any other root vegetables, such as parsnips or turnips, in place of carrots.
- You can use any other herbs, such as rosemary or oregano, in place of thyme.
Variations:
- Add chopped onions or garlic to the vegetables before roasting.
- Sprinkle grated Parmesan cheese over the roasted vegetables before serving.
Tips and tricks:
- Make sure the vegetables are cut into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use fresh herbs for the best flavor.
Storage instructions:
Store the roasted celery and carrots in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted celery and carrots in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted celery and carrots in a rustic wooden bowl or on a platter.
Garnishes:
Sprinkle chopped fresh parsley or chives over the roasted vegetables before serving.
Pairings:
This dish pairs well with roasted chicken or grilled fish.
Suggested side dishes:
Serve the roasted celery and carrots with a side of mashed potatoes or quinoa.
Troubleshooting advice:
- If the vegetables are not browning, increase the oven temperature to 425°F.
- If the vegetables are burning, reduce the oven temperature to 375°F.
Food safety advice:
- Wash the vegetables thoroughly before using them.
- Use a clean baking sheet and parchment paper to prevent cross-contamination.
Food history:
Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times.
Flavor profiles:
The roasted celery and carrots have a sweet and savory flavor, with a hint of garlic and thyme.
Serving suggestions:
Serve the roasted celery and carrots as a side dish for a family dinner or a holiday meal.
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