Roasted Celery Root with Pomegranate
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 214
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 755
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- Put a rimmed baking sheet on a rack positioned in the center of the oven and preheat the oven to 425 degrees F.
- 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.
- 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.