| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
Instructions
- Cut 1 pound each carrots and parsnips and 2 bulbs celery root into 3/4-inch chunks. Toss with 4 tablespoons melted butter, and salt and pepper on a rimmed baking sheet. Roast at 400 degrees F until tender and golden, 30 minutes. Sprinkle with chopped parsley.