2 large celery roots, about 1½ lb (675 g), peeled and cut into wedges
2 baking apples, cored and cut into wedges
3 sprigs fresh sage
3 to 4 tbsp. (45 to 60 ml) extra virgin olive oil
Salt and freshly ground pepper, to taste
2 tbsp. (30 ml) finely chopped fresh Italian parsley
Preheat oven to 425°F (220°C). In a large bowl, combine all the ingredients. Mix well to coat. Transfer to a preheated baking sheet large enough to hold everything without crowdling. (If your sheet is too small, the apples and celery root will steam rather than brown.)
Roast for 30 to 35 minutes, turning every 15 minutes. Remove from oven and sprinkle with parsley. Serve immediately.
Loggia, Maria (2012). « Autunno », in Everyday Celebrations with Maria Loggia.
Montreal : Les Éditions Cardinal, 210 p.