Roasted Celeriac with Italian herbs is a simple, tasty side dish that's ready in just 20 minutes with 4 simple ingredients. This easy method for cooking celery root is a great way to use this flavorful and under-utilised vegetable. A low-carb keto alternative to roasted potatoes.
If you’re new to using celeriac, welcome!
I hope you'll give this, admittedly, rather ugly vegetable a chance. Because it can taste incredible. I've even used it in an Apple Celeriac Cake!
This vegetable is the bulbous bottom root of the celery plant and is completely edible. It's known as celery root in some countries.
Celeriac has a taste that’s similar to standard celery but is also a bit nutty.
There are many ways to use celeriac, but in my opinion, roasting it from bland to amazing.
The outside gets a slight crust, while the inside stays soft and creamy.
You can eat it as a side dish or pair it with a hearty protein.
Many people are using it now as an alternative to potatoes in low carb and keto diets and with just 4 ingredients and 20 minutes, I can see why!
Why You'll Love This Recipe
Celeriac root is highly nutritious containing good sources of vitamin B, C, and K along with many other vitamins and minerals.
You only need 4 ingredients and 20 minutes to make this dish, which makes it a great side to make in a pinch.
Roasting celeriac is the best way to consume it because it brings out the natural flavors and retains as many of the nutrients as possible.
Celeriac has half the amount of carbs as potatoes making it a great option for low-carb and keto lifestyles.
Celeriac - This root is not pretty but give it a chance! When you’re looking for them in the store, they will look like bumpy turnips that are brown with a green hue. You’ll be removing the peel and chopping it up for roasting.
Oil - Use your favorite cooking oil to roast with that helps bring out the flavor and seal in the moisture while giving a crust on the outside. Use olive oil, rapeseed, coconut, or avocado oil for best results.
Italian Seasoning - A mix of dried Italian herbs is a great addition to the flavor of celeriac.
Salt & Pepper - Enhances and balances the flavors in the herbs and root vegetable.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Start by preheating the oven to 400F/200C and getting a baking sheet handy.
Prepare the celeriac by peeling off the rough skin. It may be easier to use a knife than a vegetable peeler the celeriac, then chop it into 1-inch pieces.
Add the celeriac to a bowl with the seasonings and oil, and toss well to coat.
Spread into a single layer on a sheet pan and roast in the oven for 20 minutes or until golden on the outside and soft and cooked inside. Serve hot.
The skin on a celeriac root is tough and bumpy with many ridges. Therefore, it may be easier to carefully remove the skin with a sharp paring knife instead of a vegetable peeler.
When laying out the celeriac on the baking sheet, make sure you do so in a single layer. If they are too close together, they will partially steam instead of roast which will change the texture.
When preparing celeriac, chop all the pieces roughly the same size so they cook evenly and all at once.
Do not use fresh herbs in this recipe before roasting as they can burn in the 400F heat and cause them to become bitter.
Makes a great addition when mixed into Healthy Cabbage Soup to keep it low carb and satisfying.
Toss it into a Shaved Brussels Sprouts Salad to increase the volume and nutty taste.
Kids will love this side dish along with a serving of Vegan Chicken Nuggets.
Bake the celeriac along with some garlic and onion to deepen the flavor of the celeriac.
Give this side dish a kick of heat by tossing it with cayenne pepper or sprinkling some red chili flakes right on top of the final dish.
Serve it cold and toss it into your favorite Green Salad.
Swap the Italian herbs for ground cumin or Old Bay Seasoning.
Make curried roasted celeriac by replacing the herb seasoning with your favorite curry powder.
Check out these other celeriac recipes too!
Storing: Store leftover roasted celeriac in an airtight container in the fridge for 3-4 days before reheating and serving.
Freezing: Because this vegetable is a bit higher in water content, it is not recommended to freeze cooked celeriac.
Many people say that it tastes like a mild version of celery but with a more nutty and earthy flavor.
You can, but the taste may be slightly bitter. To eat it raw, it’s best when peeled, then shaved into smaller pieces and put into salads or slaw recipes.
Yes. The outer peel is bitter, the folds can hold dirt and it can be tough to digest, even if it's cooked. For best results use a sharp knife or vegetable peeler to remove the outer layer safely before cooking. Cut the bottom so it sits flat and doesn't roll around, then carefully remove the knobbly peel.
Yes, celery root and celeriac are both names for the same winter root vegetable.
More Roasted Vegetable Recipes
We hope that you'll love this roasted celeriac recipe as much as we do. Be sure to check out these other roasted vegetable side dishes too!
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Herb Roasted Celeriac
- 1 large celeriac (celery root)
- 2 tablespoons olive oil
- 2 teaspoons Italian herbs
- ½ teaspoon each salt and pepper
- Preheat the oven to 400°F/200°C
- Peel the celeriac (it may be easier to use a knife than a vegetable peeler), then chop into chunks.
- Add the celeriac to a bowl with the remaining ingredients and toss well to coat.
- Spread into a single layer on a sheet pan and roast in the oven for 15-20 minutes or until golden on the outside and soft and cooked inside.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.