Easy Oven Roasted Celeriac Recipe {Celery Root}
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This oven roasted celeriac is one of the easiest ways to prepare celery root. Just peel and dice, toss it in oil and seasonings, then roast until golden brown on the outside and tender on the inside. It’s so simple but so warm and comforting!
Celeriac is one of the most underrated root vegetables. They taste very similar to parsnips or rutabaga, but have a deeply savory flavor similar to fresh celery. I don’t mean the bland celery from the grocery store. Think of how deeply savory dried celery or celery salt is. Celeriac has all of that flavor and more.
They’re lumpy bumpy, gnarly looking things that almost seem like they’re from another world, but celeriac tastes so much deeper and richer than most root veggies. It’s a great addition to any main dish!
In addition to roasting, I also love to make this fluffy celeriac puree as an alternative to mashed potatoes. So great with gravy!
What you’ll love about this roast celeriac
- Simple and tasty side dish
- Bold celery flavor
- Great alternative to roast potatoes
- Quickest way to prepare celeriac
- Can be made on its own or mixed with other root veggies
- Easy to customize with different seasonings
Ingredients
- Extra virgin olive oil – Or another oil for roasting.
- Whole celeriac (celery root) – It’s best to use a sharp chef’s knife to trim off the outer layer instead of a vegetable peeler. Peel and cut into 1-inch cubes.
- Seasonings – I like to season with kosher salt, sage, and garlic powder. If you like a little extra heat, sprinkle some red pepper flakes, too.
- Fresh parsley – Minced as a garnish for a pop of color. Feel free to substitute other fresh herbs, if you prefer.
Equipment
You don’t need much for this recipe, just a cutting board, sharp knife, half sheet pan, and parchment paper.
How to Roast Celeriac
- Preheat oven to 425 F (220 C fan) and line a rimmed baking sheet with parchment paper. If you have a convection feature, turn it on.
- Place the celery root chunks in a bowl, drizzle with olive oil and seasonings, and toss to combine.
- Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes, turning them halfway through.
- Once fork-tender and golden on the edges, remove from the oven, sprinkle with minced parsley, and serve.
Storing Suggestions
Store the leftovers in an airtight container in the fridge for 3-4 days. To reheat, either microwave until hot or pop back in the oven (or air fryer) at 375 for 5-10 minutes until heated through.
Tips for Roasting Celeriac
- Add other veggies. In addition to the celeriac root, roast carrots, parsnips, potatoes, etc. Just be sure to cut everything to approximately the same size.
- Add some acid. I often like to garnish roasted celery root with lemon wedges or a drizzle of balsamic vinegar for a little acidity to balance the earthiness.
- Roast celeriac steaks. Instead of cubing the celeriac into small pieces, trim them into steaks and roast until tender in the middle.
- Adjust the seasoning. Feel free to try your favorite spices. Add a little black pepper, Italian herbs, curry powder, or whatever you prefer.
- Make celeriac soup. Roasted celeriac can easily be turned into a creamy soup with chicken or vegetable stock and heavy cream. Great way to use the leftovers!
How to Serve
Serve the roasted celeriac just like roast potatoes or carrots. We enjoy them alongside roasted chicken or steak with a nice salad. Add a little cranberry sauce and roasted Brussel sprouts for a nice holiday meal!
FAQs
Yes, except don’t expect quite the same final texture. Celeriac isn’t quite as starchy as potatoes, so they tend to have the texture of roasted parsnips or turnips after cooking. They’re a lovely alternative to potatoes and taste wonderful with roasted meat and a little gravy!
It’s tender on the inside with a creamy texture, similar to mashed potatoes, with a subtle savory note. It’s very similar to roasted parsnips and has a pleasant celery flavor that makes them taste more savory than many root vegetables.
Related Recipes
- Air Fryer Delicata Squash
- Hot Honey Glazed Carrots
- Roasted Jarrahdale Pumpkin Soup
- Roasted Honeypatch Squash Recipe
- How to Roast a Whole Pumpkin
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Roasted Celeriac
Equipment
- medium bowl
- Sheet pan
- Parchment paper
Ingredients
- 2 lbs celeriac, peeled and diced into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp rubbed sage
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes, optional
- fresh parsley, minced for garnish
Instructions
- Preheat oven to 425 F (220 C fan) and line a rimmed baking sheet with parchment paper. If you have a convection feature, turn it on.
- Place the celery root chunks in a bowl, drizzle with olive oil and seasonings, and toss to combine.
- Spread in a single layer on the prepared baking sheet and roast for 20-25 minutes, turning them halfway through.
- Once fork-tender and golden on the edges, remove from the oven, sprinkle with minced parsley, and serve.
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