Whole 30 Rosemary-Garlic Celeriac Fries
Celeriac might not be the first vegetable you reach for, but once you roast it into golden, herb-crusted batons, it earns a permanent spot in your rotation. The outside crisps up beautifully at high heat while the inside stays tender and almost buttery — a texture that genuinely rivals the potato fries you might be missing right now. Coconut oil helps everything caramelize without burning, and the combination of minced garlic, fresh rosemary, and a whisper of turmeric gives each piece a deeply savory, aromatic coating that smells incredible coming out of the oven. The key move here is giving the pieces room to breathe on the baking sheet — crowding is the enemy of a good roast, and spacing them out is what gets you those irresistible golden edges. A scatter of fresh parsley at the end brightens the whole plate and makes it look like something you'd order at a restaurant. These check every box for a compliant snack or side without any of the usual ingredient-label stress, since every single component is clean and straightforward.
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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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