Family-Friendly Roasted Broccoli and Celery Root

Last updated on December 2nd, 2021

This meatless main combines roasted broccoli and celery root (aka celeriac) and pistachios with tangy Greek yogurt and small ribbons of basil for a healthy gluten-free meal that can easily be made kid-friendly. Make it vegan by substituting a plant-based yogurt. Serve with a small side of gluten-free pasta tossed in extra virgin olive oil to round out the meal.

White plate with roasted broccoli and celery root over yogurt with chopped pistachios and basil chiffonade

Make It Kid-Friendly

Lean into the gluten-free pasta as the main dish for the kids. Let them experiment with the other flavors and textures of the meal. Nothing should be mandatory; this is all about exploration.

Serve yogurt in bowls with spoons instead of on the plate. Many children like the tangy flavor of plain yogurt, and whole milk yogurt often has a milder flavor than reduced-fat varieties. Our youngest recommends using yogurt as a dip for the pasta.

Some kiddos prefer raw vegetables to cooked ones, so reserve a half-cup of broccoli florets for each child. Also let them try the roasted broccoli and celery root, but don’t make anyone finish anything. The point is to develop a taste for new foods.

Bonus points for serving celery stalks, too, which might be a more familiar part of the celery plant for many children.

Although the recipe includes chopped pistachios, leave them whole for the kids to shell on their own. Provide both whole basil leaves and basil chiffonade—ribbons are fun!  

celery root, or celeriac, also called knob celery and turnip-rooted celery, on a tea towel

Ingredients

  • 1 medium head broccoli (¾ to 1 pound), cut into florets, stems peeled and chopped
  • 2 tablespoons avocado oil, divided
  • Salt and pepper
  • 1 medium celery root (¾ pound), peeled and cut into ½-inch slices
  • 6-8 basil leaves
  • ½ cup plain Greek yogurt
  • ¼ cup chopped pistachios

Directions

Preheat oven to 420°F. Toss broccoli with 1 tablespoon of avocado oil on rimmed baking sheet; season with salt and pepper. Position on top rack and roast 15 minutes. Stir and return to oven for 10 minutes until golden brown.

Meanwhile, heat an ovenproof pan over medium-high and add the remaining 1 tablespoon of avocado oil. Cook celery root 3-5 minutes per side, until a golden color develops. Transfer pan to bottom rack of oven and cook 8-10 minutes until tender. Alternately, if pan is not ovenproof, transfer celery root to preheated baking sheet and roast until tender.

Stack basil, with the largest leaf on the bottom to hold the smaller leaves. Roll the stack lengthwise, and slice crosswise with a very sharp knife. Fluff out into ribbons.

Spoon ¼ cup yogurt onto each plate and spread with back of spoon. Arrange celery root rounds and broccoli over yogurt. Sprinkle with chopped pistachios and basil ribbons.

MAKES 2 SERVINGS

Family-Friendly Roasted Broccoli and Celery Root

For the grownups, this meatless main combines roasted vegetables and pistachios with tangy Greek yogurt and small ribbons of basil. Make it vegan by substituting a plant-based yogurt. Serve with a small side of gluten-free pasta tossed in extra virgin olive oil to round out the meal.
Prep Time15 mins
Cook Time25 mins
Assembly Time5 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 2
Calories: 363kcal
Author: Liz • Grateful GF

Ingredients

  • 1 medium head broccoli (¾ to 1 lb), cut into florets, stems peeled and chopped
  • 2 tablespoons avocado oil, divided
  • Salt and pepper
  • 1 medium celery root (¾ pound), peeled and cut into ½-inch slices
  • 6 to 8 basil leaves
  • ½ cup plain Greek yogurt
  • ¼ cup chopped pistachios

Directions

  • Preheat oven to 420°F. Toss broccoli with 1 tablespoon of avocado oil on rimmed baking sheet; season with salt and pepper. Position on top rack and roast 15 minutes. Stir and return to oven for 10 minutes until golden brown.
  • Meanwhile, heat an ovenproof pan over medium-high and add remaining 1 tablespoon of avocado oil. Cook celery root 3-5 minutes per side, until a golden color develops. Transfer pan to bottom rack of oven and cook 8-10 minutes until tender. Alternately, if pan is not ovenproof, transfer celery root to preheated baking sheet and roast until tender.
  • Stack basil, with the largest leaf on the bottom to hold the smaller leaves. Roll the stack lengthwise, and slice crosswise with a very sharp knife. Fluff out into ribbons.
  • Spoon ¼ cup yogurt onto each plate and spread with back of spoon. Arrange celery root rounds and broccoli over yogurt. Sprinkle with chopped pistachios and basil ribbons.

Notes

Make it kid-friendly:
• Lean into the gluten-free pasta as the main dish for the kids. Let them experiment with the other flavors and textures of the meal. Nothing should be mandatory; this is all about exploration.
• Serve yogurt in bowls with spoons instead of on the plate. Many children like the tangy flavor of plain yogurt, and whole milk yogurt often has a milder flavor than reduced-fat varieties. Our youngest recommends using yogurt as a dip for the pasta.
• Some kiddos prefer raw vegetables to cooked ones, so reserve a half-cup of broccoli florets for each child. Also let them try the roasted broccoli and celery root, but don’t make anyone finish anything. The point is to develop a taste for new foods.
• Although the recipe includes chopped pistachios, leave them whole for the kids to shell on their own. Provide both whole basil leaves and basil chiffonade—ribbons are fun!  

If you have a bunch of basil left to use try Basil-Ginger Marinated Tempeh next!

2 thoughts on “Family-Friendly Roasted Broccoli and Celery Root

  1. I’ve never heard of celery root before. I’ll have to check it out at the grocery store. Thanks for the interesting and easy recipe!

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