Roasted Celeriac & Carrots with Kale & Hazelnuts Recipe

Roasted Celeriac & Carrots with Kale & Hazelnuts Recipe

How To Make Roasted Celeriac & Carrots with Kale & Hazelnuts

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 1 medium celeriac
  • 4 carrots
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cups kale, stems removed and chopped
  • 1/4 cup hazelnuts, chopped


  1. Preheat the oven to 400°F (200°C).

  2. Peel and cube the celeriac and carrots into bite-sized pieces.

  3. Place the celeriac and carrots on a baking sheet and drizzle with olive oil. Sprinkle with sea salt and black pepper. Toss to coat.

  4. Roast in the preheated oven for 30-35 minutes, until the vegetables are tender and slightly browned.

  5. While the vegetables are roasting, heat a large skillet over medium heat.

  6. Add the chopped kale and sauté for 5-7 minutes until wilted.

  7. Remove the roasted vegetables from the oven and transfer them to a serving dish.

  8. Top with sautéed kale and sprinkle with chopped hazelnuts.

  9. Serve hot and enjoy!


  • Calories : 190kcal
  • Total Fat : 11g
  • Saturated Fat : 1g
  • Sodium : 437mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 7g
  • Sugars : 6g
  • Protein : 4g
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