Celeriac might not be the first vegetable you reach for, but once you roast it into golden, herb-scented fries, it earns a permanent spot in your rotation. The batons get tossed in melted coconut oil with minced garlic, fresh rosemary, and a pinch of turmeric before hitting a hot oven, and the result is crispy, fragrant edges with a tender, almost buttery center. Spreading them in a single layer is the key move here — it's what separates genuinely golden fries from a soggy, steamed pile, so don't skip that step. For anyone navigating grain sensitivities, this is the kind of snack or side dish that delivers serious satisfaction without any of the usual label-reading stress. Every ingredient is straightforward and naturally free from grains, so there's no need to second-guess what's in the mix. A scatter of fresh parsley at the end adds a little brightness that pulls the whole plate together. These are best eaten straight from the oven while the edges are still crackling.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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