Honey Free Rosemary-Garlic Celeriac Fries

Celeriac might not be the first vegetable you reach for, but once you roast it into crispy, golden batons, it earns a permanent spot in your rotation. The earthy, slightly nutty flavor of the root pairs beautifully with fragrant rosemary and punchy minced garlic, while a touch of turmeric gives each fry a warm, golden hue that looks as good as it tastes. Coconut oil is the secret weapon here — it handles high oven heat like a champ and helps the edges caramelize into something genuinely irresistible. Spreading the pieces in a single layer with space between them is the move that separates soggy from spectacular, so don't skip that step. Many packaged fry seasonings and dipping sauces sneak in sweeteners you'd rather avoid, but everything in this recipe is straightforward and savory from start to finish — no hidden sweeteners, no surprises. A scatter of fresh flat-leaf parsley at the end adds a pop of color and brightness that makes the whole plate feel a little fancy with almost zero extra effort. These are the kind of fries you'll want to serve straight from the oven while they're still crackling hot.

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