Roasted Celery Root and Red Onion with Walnuts, Pomegranates and Yogurt Drizzle
Serves 6 as a side dish
Nutrition per serving – calories: 216, fat: 8g (saturated: 1g), carbohydrates: 33g, protein: 5g, fiber: 6g, sugar: 11g, sodium: 347mg
Celery root, also known as Celeriac should not be mistaken or substituted with celery stalks. If you are looking for a substitution, think about any dense root vegetables. Parsnips, turnips, and beets or a combination of these would make a great alternative. For more information about celeriac/celery root, check out our shopping guide.
2 medium celery roots (about 2 pounds), peeled, halved, and cut into 1-inch pieces (6 cups)
2 red onions, cut into ¾ inch wedges through the stem end
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
¼ cup plain non-fat yogurt, regular or Greek
1 teaspoon lemon juice
¼ cup chopped walnuts, toasted
¼ cup pomegranate seeds
2 tablespoons chopped parsley
Adjust oven rack to lower-middle position and heat to 450 degrees. Toss celery root and onions wedges with oil, 1 teaspoon salt, and ½ teaspoon black pepper. Arrange them on a rimmed baking sheet in a single layer. Roast celery root until spotty browned, 35-40 minutes, flipping vegetables and rotating the sheet pan halfway through.
Whisk yogurt with 1 teaspoon lemon juice (if you are using Greek yogurt, whisk in a teaspoon or two of water to thin). Season with salt and pepper. Arrange vegetables on a platter and drizzle yogurt sauce over and scatter walnuts, pomegranate seeds, and chopped parsley.
