Low Sugar Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you cut it into batons and roast it at high heat, it transforms into something genuinely craveable — crispy at the edges, tender in the center, and deeply savory. Coconut oil helps the outside caramelize beautifully, while minced garlic and fresh rosemary make every bite fragrant and bold. A pinch of turmeric adds a warm, golden hue without any sweetness, keeping the flavor profile clean and earthy from start to finish. For anyone navigating a lifestyle free from added sugars, fries and snack foods can be a minefield of hidden sweeteners in seasonings and coatings — this recipe sidesteps all of that with a completely transparent, whole-ingredient lineup. The technique matters here: spreading the batons in a single layer with space between them is what gets you that roasted crunch instead of a soggy steam. Finished with a scatter of fresh parsley, these are the kind of fries you'll want to make on repeat, whether you're eating clean or just looking for a seriously satisfying side dish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 large celeriac (about 2 lb), peeled and cut into ½-inch batons
- 3 tbsp coconut oil, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- 1–2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the celeriac batons with the melted coconut oil, garlic, rosemary, salt, and turmeric until every piece is evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!