Mediterranean Diet Friendly Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, crispy-edged fries, it earns a permanent spot in your rotation. The earthy, slightly nutty flavor of the root pairs beautifully with minced garlic and fresh rosemary, while a pinch of turmeric gives the whole batch a warm, golden hue that looks as good as it tastes. Coconut oil helps the batons caramelize at high heat, so you get those irresistible crisp edges without any deep-frying involved. The key move here is giving each piece enough room on the baking sheet — crowding is the enemy of a proper roast, and the recipe is upfront about that. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that ties everything together. This is exactly the kind of vegetable-forward side dish that fits naturally into a Mediterranean-style way of eating — whole ingredients, good fats, bold aromatics, and nothing processed in sight. Serve them straight from the oven while the edges are still crackling.
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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.
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