Odd shaped and knobby, the root of the celery stalk is called celeriac. Although it’s not the most beautiful of the root vegetables, its subtle celery flavor is perfect for roasting. To prepare the celeriac, cut off both top and bottom ends so you have a flat base. With a sharp knife or vegetable peeler, cut vertical strips from top to bottom until you’ve removed all the skin. When exposed to the air, the creamy flesh will turn brown, but can be prevented with a squeeze of lemon juice or drop of vinegar. The key to great roasted vegetables is cutting the chunks into pieces about the same size, so they cook evenly. Heat caramelizes the sugars in the vegetables, creating a sweet flavor. Finish the roasted vegetables with a splash of balsamic vinegar. Leftover roasted vegetables make great hash for a post-holiday breakfast. Happy Thanksgiving!
Pre-heat the oven to 425 degrees F. Position a rack in the bottom third of oven and another rack in center of the oven. Combine all the cut vegetables, rosemary, thyme and olive oil in a large bowl and toss to coat. Season with salt and pepper. Divide the vegetables between two heavy rimmed roasting trays or baking sheets. Roast the trays of vegetables for 30 minutes, stirring occasionally. Reverse the positions of the baking sheets halfway through the baking time, for even cooking.
Continue to roast until all the vegetables are tender and brown in spots, stirring occasionally, about 15-20 minutes longer. Finish with a splash of balsamic vinegar before serving. The vegetables can be prepared up to 3 hours before serving. Let the vegetables remain on the baking sheets at room temperature. Re-warm the vegetables at 425°F until heated through, about 20 minutes.