A delicious, spicy, low carb vegan side dish to brighten up any meal.
8 oz 1 small Celery Root, peeled and cubed (225g)
1 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Minced or Crushed Garlic
¼ tsp Sea Salt
12 tbsp Chimichurri
Red Pepper Flakes, for garnish
1
Preheat your oven to 375°F/190°C and line a rimmed baking sheet with parchment or a silicone baking mat.
2
Toss the cubed celery root in the olive oil, chili powder, garlic and salt until it's completely coated.
3
Spread the celery root on the baking sheet and roast in the oven for 35-40 minutes, until the celery root is soft on the inside.
4
Remove from the oven and toss with the chimichurri.
5
Sprinkle with the pepper flakes for garnish and serve.
CategorySide-dishesCuisineKetogenic-Vegan
Ingredients
8 oz 1 small Celery Root, peeled and cubed (225g)
1 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Minced or Crushed Garlic
¼ tsp Sea Salt
12 tbsp Chimichurri
Red Pepper Flakes, for garnish