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Roasted Celeriac with Romesco Sauce

  • Author: Vicky and Ruth
  • Total Time: 1 hour 5 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan


If you're looking for a dish that's both healthy and indulgent, give our Roasted Celeriac wedges on top of a bed of romesco sauce a try. It's the perfect way to jazz up your dinner routine and impress your taste buds (and your dinner guests) in the process.


  • 1 large celeriac peeled and cut into wedges (about 14-16 pieces)
  • 2 tbsp extra virgin olive oil
  • 1/4 salt
  • Romesco Sauce
  • 1/4 cup Roasted Hazelnuts, chopped
  • A couple of tablespoons of freshly chopped parsley (optional)


  1. Prepare the romesco sauce, get the recipe here
  2. Preheat oven to 400ºF
  3. In a large baking dish place celeriac wedges, drizzle with olive oil, and sprinkle will salt.  Mix well so all the celeriac pieces are coated with the oil.
  4. Cover the baking dish with aluminum foil and bake covered for 30 minutes
  5. Remove the aluminum foil,  increase the oven temperature to 425ºF and bake for 10 minutes
  6. Remove the baking dish from the oven flip the wedges of celery root and bake for an additional 5 minutes.
  7. To assemble the dish place romesco sauce at the bottom of a large serving dish. Arrange warm roasted celeriac on top and sprinkle with chopped hazelnuts and parsley.
  • Prep Time: 15
  • Cook Time: 50
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mediterranean


  • Serving Size: 3 wedges with sauce
  • Calories: 275
  • Sugar: 5.8 g
  • Sodium: 448.2 mg
  • Fat: 22.2 g
  • Saturated Fat: 2.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.9 g
  • Fiber: 5.1 g
  • Protein: 5.2 g
  • Cholesterol: 0 mg

Keywords: passover, thanksgiving, gluten-free, kosher, vegetarian

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