Roasted Celery Root, Carrots, and Onions

Ingredients

• 6 slices carrots 
• 2.5 pounds celery root cubed peeled
• 2 teaspoons thyme leaves dried
• 1 teaspoon coarsely ground pepper 
• 0.3 cup olive oil 
• 3 medium onions quartered
• 1 teaspoon sea salt coarse-grain

Equipment

• frying pan
• oven

Directions

1. Toss together all ingredients in a lightly greased 15- x 10-inch jellyroll pan.
2. Bake at 475, stirring occasionally, 30 minutes or until tender.
3. *1/2 teaspoon regular salt may be substituted for sea salt.