Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
While this assortment of root vegetables is a great pairing, other ingredients can easily be swapped in and out. Try turnips, parsnips or cauliflower.

BEFORE YOU START: Be sure to use parchment paper as it will help in the clean up after roasting the vegetables.

KEEP SCREEN ON

Yield: Makes 4-6 Servings

Ingredients
Ingredients
5 stalks celery, cut into ½-inch slices

5 carrots, cut into ½-inch slices

1 pound red potatoes, cut into ½-inch dice

½ medium yellow onion, sliced

2 cloves garlic, thinly sliced

1 tablespoon olive oil

½ teaspoon kosher salt

RATE THIS RECIPE

Based on 366 ratings

Preparation Method

  1. Preheat the oven on Convection Roast Mode to 400°F with a rack on position 4.
  2. In a large bowl toss the vegetables with the olive oil and kosher salt.
  3. Spread evenly onto a baking tray lined with parchment paper.
  4. Place into the oven and roast for 20 minutes.
  5. Remove the pan from the oven and stir.
  6. Return the pan to the oven and cook an additional 10–15 minutes or until fork-tender.

; ; ;