Roasted Hasselback Celeriac with Lemon Thyme and Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Whole celeriac is sliced thinly and roasted with fragrant lemon thyme and olive oil, creating tender layers with a crispy edge. This mediterranean-inspired vegetarian ready in about 75 minutes pairs medium (about 2 pounds) celeriac, olive oil, fresh lemon thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Peel the 1 medium celeriac and slice it crosswise into thin slices about 1/8 inch apart, stopping about 1/2 inch from the bottom to keep the base intact, creating a Hasselback effect.
  2. Step 2: Place the sliced celeriac on a baking tray and gently fan the slices apart slightly. Drizzle 3 tablespoons olive oil evenly over the celeriac, making sure it seeps between slices. Sprinkle 1 teaspoon sea salt and 1/2 teaspoon black pepper over the top.
  3. Step 3: Rip the leaves from 3 sprigs of fresh lemon thyme and scatter them over and between the slices. Roast the celeriac in the preheated oven for 50-60 minutes until the edges are golden and crispy and the inside is tender when pierced with a knife.

Frequently asked questions

How long does Roasted Hasselback Celeriac with Lemon Thyme and Olive Oil take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Hasselback Celeriac with Lemon Thyme and Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Hasselback Celeriac with Lemon Thyme and Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Hasselback Celeriac with Lemon Thyme and Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Hasselback Celeriac with Lemon Thyme and Olive Oil?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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