Roasted celeriac and Brussels sprouts with rosemary.

Fall vegetables are so absolutely delicious. I really love the abundance of healthy foods available in this season.

Celeriac is one of my favorite vegetables. Because of its dense nutritional components, the intake of celeriac can actually offer a lot of health benefits for you. It contains high amounts of dietary fiber and  high amounts of vitamin C. It also is a good source of vitamins B6 and B5, niacin, riboflavin and thiamine, contains high amounts of Vitamin K and a considerable amount of potassium.

I decided to roast the celeriac in the oven, together with some Brussels Sprouts. Adding the sweetness of maple syrup to these roasted vegetables offers a sweet and salty flavor combination, that turns this into a fantastic dish.


  • 400 g Celeriac
  • 400 g Brussels Sprouts
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 tbsp fresh rosemary leaves
  • ¼ tsp. ground black pepper
  • 3 tablespoons maple syrup


  • Preheat oven to 200°C.
  • Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.
  • Clean the celeriac, Peel and chop into bite-size pieces.
  • Put the vegetables in separate bowls and add 1 tbsp. of olive oil, some salt and pepper, and 1 tbsp. of rosemary to each bowl. Toss to fully coat.
  • Spread the celeriac onto a large baking sheet in a single layer.
  • Roast for 15 minutes and then give them a good stir.
  • Add the sprouts to the baking sheet and roast for another 15 minutes.
  • Stir the vegetables, trying to flip over as many as you can.
  • Roast for 10 minutes.
  • Drizzle the maple syrup over the vegetables and stir to coat. Roast for 10 more minutes.


Drizzle some pumpkin seed butter over the dish before serving. It adds a nice creamy touch to it.

celeriac casserole