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Preheat oven to 325°F. In a large bowl, combine celery root, 2 tablespoons oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and rosemary; toss until coated. Spoon celery root mixture into one side of a 13-by-9-inch baking pan. Roast for 15 minutes.
Meanwhile, in the same large bowl, combine carrots, the remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper and vanilla; toss until coated. Add to baking pan alongside the celery root mixture. Roast for 1 to 1 1/4 hours more or until vegetables are crisp-tender.
Just before serving, toss vegetables together and transfer to a serving dish.