Roasted Celery Root
Transform your dinner table with the earthy elegance of Roasted Celery Root, a simple yet flavor-packed side dish that brings out the best in this underrated vegetable. Also known as celeriac, the celery root is peeled, cubed, and tossed with olive oil, garlic, fresh thyme, and a touch of kosher salt and black pepper before being oven-roasted to golden perfection. A sprinkle of fresh lemon zest adds a vibrant citrusy note, while optional parsley garnish elevates its presentation. Perfectly tender with a caramelized exterior, this dish pairs beautifully with roasted meats, grain bowls, or hearty winter salads. Ready in under an hour, Roasted Celery Root is a nutritious, gluten-free, and low-carb alternative to traditional root vegetable dishes, making it a versatile addition to weeknight dinners or holiday feasts.
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Recipe Information
Ingredients
- 2 large bulbs celery root (celeriac)
- 3 tablespoons olive oil
- 3 large garlic cloves
- 2 teaspoons fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Peel the celery root using a sharp knife or vegetable peeler to remove the tough outer layer. Rinse the peeled bulbs under cold water to remove any dirt, then pat them dry with a kitchen towel.
Cut the celery root into 1-inch cubes. Try to keep the pieces uniform for even roasting.
In a large mixing bowl, combine the celery root cubes, olive oil, minced garlic cloves, fresh thyme leaves, kosher salt, and black pepper. Toss everything together to ensure the cubes are evenly coated.
Spread the seasoned celery root cubes in a single layer on the prepared baking sheet. Avoid overcrowding to allow for proper caramelization.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, flipping the cubes halfway through cooking. The celery root should be golden brown and tender when pierced with a fork.
Once roasted, remove the celery root from the oven and sprinkle with lemon zest for a burst of brightness.
Transfer the celery root to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm as a delicious side dish or a wholesome addition to salads or grain bowls.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 19.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3702 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
