Preheat the oven to 425 degrees F.
Toss the celery root with 2 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and ½ teaspoon sea salt in a bowl. Lay the celery root on a rimmed baking sheet, cover with foil and roast in the oven until almost tender, about 20 to 25 minutes.
Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with remaining ½ teaspoon salt. Remove the foil from the celery root, toss the carrots onto the baking sheet with the celery root and roast, until tender, about 30 to 35 minutes, turning them over at least once.
Sprinkle more fresh thyme on top and serve warm.
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