Pomegranate packs a punch a flavor in this dish with roasted celery root, cumin and parsley.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 214 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 755 mg |