Roasted celeriac & carrots with kale & hazelnuts

Enjoy this colourful side with your Christmas dinner. It combines roasted celeriac, carrots, kale and hazelnuts in a vinegar dressing

  • Prep:20 mins
    Cook:1 hrs
  • Easy

Nutrition per serving

  • kcal 165
  • fat 13g
  • saturates 4g
  • carbs 6g
  • sugars 0g
  • fibre 7g
  • protein 3g
  • salt 0.4g


  • 50g butter
  • 2 tbsp olive oil
  • 1 celeriac, peeled and cut into chunky chips or wedges
  • 4 large carrots, cut into chunky chips or wedges
  • 50g hazelnuts, toasted and roughly chopped
  • 150g kale, roughly chopped
  • 1 tbsp red wine vinegar


  1. Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.

  2. Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

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