This easy oven roasted celeriac (celery root) recipe is sweet, nutty, and earthy. Roasted celery root is easy to cook in the oven after cutting into chunks or wedges.
Bake or roast celeriac root on a sheet pan in the oven uncovered at 425F for ~ 30 minutes or until tender and browned.
This roasted celery root recipe is versatile - add favorite dried herbs and spices before baking the celery root in the oven.
Although celery root is not technically keto, It's a low carb root alternative to other root vegetables, like potatoes. Plus, it just tastes good.
Looking for other celery root recipes / celeriac recipes? Check out my healthy low carb mashed celeriac recipe.
How To Choose Celeriac / Celery Root To Roast
Celeriac can range in size from an apple to a small melon. Choose celeriac that is smaller, fresher, and firm but still tender ( I know that's vague). Celery root should preferably have less bulbs, nodules, and irregularities.
Bigger celeriac have fibrous cores or some voids or random hollowness as well so try to avoid celery root that is huge.
If you can't find smaller celeriac and have bigger or older celeriac just remember that they are not as tender as the smaller and younger ones and may need more olive oil and / or take a little more time to cook or roast in the oven.
Choose celery root with the stems still attached if they have it. The stems will be a good indication of how fresh it is and can also be chopped up and used as a garnish.
Celeriac is not the most beautiful fruit, but what is beauty? 🙂 Appreciate the nooks and crannies where all the dirt collects, but also know that you will probably need to cut or trim a lot of it out which leads to less of it to eat.
Point is, buy more celeriac than you think, especially if it's "gangly looking".
How To Cook / Roast Celeriac
- Slice off celery root skin and wash off dirt (probably several times, it's got dirt in all the nooks and crannies.)
- Cut into 1" chunks or wedges or cubes.
- Toss celeriac with olive oil, salt, and pepper in a bowl. Throw in your favorites spices or dried herbs if you like.
- Place spaced out on a sheet pan to ensure that it roasts and doesn't steam. Don't crowd the pan.
- Roast celeriac uncovered at 425F ~ 25 minutes or until browned on the outside and tender on the inside. No need to turn them over half way through unless your oven cooks uneven.
Easy Oven Roasted Celeriac FAQS
Celeriac tastes like a cross between celery and parsley and also tastes earthy and nutty. Roasted celeriac really highlights the nutty and sweet taste.
Nope, but it is also called celery root, which causes confusion. Celeriac and celery are in the same family and basically the same plant but one version of the plant is cultivated for it's stalk (celery) and the other cultivated for it's root (celeriac).
Technically no. But celeriac is lower carb than potatoes or a lot of other root vegetables. Root vegetables are generally not allowed on a low carb or keto diet. Having said that, it is a "lower carb" option.
Yup. Technically you can eat the skin of celery root, but it's awful dirty and knobby. Generally speaking it should be peeled, but if you cook it long enough, it will become tender and edible.
Easy Oven Roasted Celeriac (Celery Root) Recipe
This easy oven roasted celeriac (celery root) recipe is sweet, nutty, and earthy. Celery root is easy to cook / roast in the oven after cutting into chunks or wedges. Bake celeriac at 425F for ~ 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegan
Ingredients
- 2 large celeriac (celery root), peeled and cubed
- 2 tablespoon olive oil
- salt
- black pepper
Instructions
- Preheat oven to 425F
- Line a baking sheet with aluminum foil for easy clean up.
- Peel celeriac with a knife (or a vegetable peeler if it's fresh and manageable).
- Chunk celeriac and mix in a bowl with olive oil, salt, and black pepper.
- Space out evenly on baking sheet so that it roasts and browns instead of steaming when it's too crowded.
- Bake celery root in oven for ~ 30 minutes or until crispy and browned on the outside and creamy and tender on the inside. Most ovens will not need to be turned but check at ~ 15-20 minutes to be sure it's not cooking on both sides.
- Add salt to taste. Happy eating! Beckie
Notes
- Is the outside of the celery root too brown but the inside is not tender yet? Your oven might run too hot. Turn the temperature down to 375F.
- Celery root not browning on the outside? Your oven may run cold. Turn it up to 450F or turn to low broil and watch it carefully so it doesn't burn.
- Does the celery root look dry while cooking? Add a little more olive oil.
- Tip: Save the celeriac peels for vegetable stock.
- This recipe is versatile - add your favorite dried herbs and spices before roasting the celery root.
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Serving Suggestion
Looking for a light, low carb, or keto dinner to accompany this roasted celery root recipe? Serve with one of these main dish recipes:
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