Pan-Roasted Cabbage, Carrot, and Celery Root


Celery root, also known as celeriac, tastes a bit like celery and parsley. Try this knobby vegetable alongside cabbage and carrots in this skillet side dish recipe.

Casserole dish filled with Pan-Roasted Cabbage, Carrot, and Celery Root
Photo: Blaine Moats
Total Time:
25 mins
6 1/2 cups


  • 3 tablespoon vegetable oil

  • 4 cup finely shredded red or green cabbage

  • 3 cup thinly sliced carrots

  • 3 cup finely chopped peeled celery root

  • 1 large onion, finely chopped (1 1/2 cups)

  • 5 cloves garlic, minced

  • ½ kosher salt

  • ½ teaspoon crushed red pepper

  • 2 tablespoon apple cider vinegar

  • Chopped fresh chives


  1. Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add 2 tablespoons oil; carefully swirl to coat bottom of pan. Add the cabbage, carrots, and celery root; stir and spread in an even layer. Cook without stirring for 1 minute. Cook, stirring frequently, for 2 minutes more or until browned in spots. Push vegetables to one side of skillet.

  2. Add the remaining oil and onion to skillet. Cook for 2 minutes, stirring occasionally, until lightly browned. Add the garlic and stir all vegetables together. Sprinkle with salt and crushed red pepper; stir again. Stir in vinegar and transfer to a serving dish. Garnish with chives.

Nutrition Facts (per serving)

75 Calories
4g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 75
% Daily Value *
Total Fat 4g 5%
Sodium 112mg 5%
Total Carbohydrate 10g 4%
Total Sugars 4g
Protein 1g
Vitamin C 15.6mg 78%
Calcium 43mg 3%
Iron 0.5mg 3%
Potassium 290mg 6%
Folate, total 23.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles