Roasted Celery Root with Pomegranate

Pomegranate packs a punch a flavor in this dish with roasted celery root, cumin and parsley.
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4
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1 large celery root (about 2 1/2 pounds), peeled and chopped

3 tablespoons extra-virgin olive oil, plus more, for drizzling 

1 teaspoon cumin seeds, lightly crushed 

Kosher salt and freshly ground black pepper 

1 cup loosely packed fresh parsley leaves

1/3 cup fresh pomegranate seeds


  1. Put a rimmed baking sheet on a rack positioned in the center of the oven and preheat the oven to 425 degrees F.
  2. Toss together the celery root, oil, cumin, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Carefully remove the hot baking sheet from the oven and spread the celery root on it in an even layer.
  3. Roast until the celery root is lightly browned and very tender, about 25 minutes, stirring occasionally. Transfer to a serving bowl and toss with the parsley leaves and pomegranate seeds. Drizzle olive oil over top.