Roasted Celery Root and Veggie Medley

Ingredients:

• 1 medium celery root (peeled and cut into cubes)
• 2 medium carrots (peeled and sliced)
• 1 zucchini (sliced)
• 1 red bell pepper (deseeded and cut into strips)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Prepare the vegetables: Peel and cube the celery root, and slice the other vegetables.
3. Season the veggies: In a large bowl, toss the celery root, carrots, zucchini, and bell pepper with olive oil, thyme, garlic powder, salt, and pepper.
4. Roast the vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until they are golden and tender.
5. Serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve as a side dish or light meal.

Nutritional Benefits:

• Celery root is low in calories but rich in fiber, which helps with digestion and promotes satiety.
• Carrots and zucchini add vitamins A and C, while the red bell pepper is loaded with antioxidants.
• The dish is naturally low in carbs and fats, making it ideal for weight management.

You can enjoy this dish on its own or pair it with lean protein for a more filling meal. Cooking celery root weekly can help reduce the temptation for heavier, less nutritious meals!