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1
Adjust an oven rack to the middle position and put a baking sheet inside.
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2
Preheat the oven to 425 degrees F.
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3
Lightly chop the cumin seeds and add to a medium bowl.
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4
Trim the ends off the celery root, then peel and discard the exterior.
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5
Cut the root into 3/4-inch-thick planks and then into 3/4-inch cubes.
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6
Toss the cubes in the bowl with the cumin seeds, olive oil, 1 teaspoon salt and a few grinds of black pepper.
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7
Halve the red onion and thinly slice.
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8
Remove the hot baking sheet from the oven and spread the cubes in an even layer.
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9
Add the onion slices to the bowl the celery root was in and coat with the residual oil and seasonings.
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10
Arrange the onions on top of the celery root and put back into the oven to roast.
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11
(If the onions are in contact with the pan for the entire cooking time, they could get too dark or burn.)
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12
When the cubes begin to brown on the bottom, about 15 minutes, toss the vegetables around, scattering the onions around the pan and flatten again into one layer.
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13
Continue to roast until the vegetables are very soft when pierced with a knife, about 10 minutes more.
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14
Remove from the oven and allow to cool for a few minutes before tossing with the parsley leaves and a drizzle of olive oil.
