Caramelized Celeriac Wonton Cups with Date BBQ and Chili Oil

Caramelized celery root (celeriac), roasted mushrooms, creamy goat cheese, sweet-smoky date BBQ sauce, and a spicy crispy garlic-and-chili oil — each component sings on its own. Put them together in a crispy baked wonton cup and you get a two-bite explosion of flavor built to impress.

Someone holding a caramelized celery root wonton cup appetizer on a blue cloth napkin.

Whole Roasted Celery Root Is a Revelation

I first learned to roast whole celery root from Ottolenghi’s Flavor, and the transformation is astounding. A knobbly, unassuming celeriac becomes rich, silky, and caramelized when rubbed with olive oil, seasoned, and roasted for a couple of hours.

Roasting low and slow lets the natural sugars caramelize and the flesh turn creamy. The prep is simple:

Scrub the celery root thoroughly. Fill a large bowl or the sink with water and scrub with the rough side of a sponge or a vegetable brush. Pat dry.
Preheat the oven to 375°F and prepare a rimmed baking sheet with parchment or foil.
Place each celery root on its own piece of foil large enough to fully enclose it.
Drizzle with olive oil and salt, turning to coat evenly.
Wrap the foil around the root, seal loosely, and set on the baking sheet.
Roast 2–3 hours until the celeriac is very soft, creamy, and deeply caramelized.

Sprinkling salt onto a whole celery root on a piece of aluminum foil.

A whole celery root wrapped in aluminum foil, ready to roast.

Three whole roasted celery roots on a cutting board.

Roasted celeriac can look unusual — some say it resembles a heart — but the flavor and texture are unforgettable. Once you cut into it, the sweet, savory, tender interior will make you want to eat it straight away.

Slicing a whole roasted celery root with a knife.

Slices of a whole roasted celery root on a cutting board.

Date BBQ Sauce: Sweet, Smoky, and a Little Spicy

The date BBQ sauce is one of those condiments you’ll want to spoon over everything. It’s sweet, smoky, and bright with a touch of heat. It comes together quickly and keeps well in the refrigerator for several days.

Make it in two simple steps:

Sauté chopped shallots and garlic in oil, then add Aleppo pepper, smoked paprika, cumin, balsamic vinegar, water, and chopped dates.
Simmer until the dates soften, add lime juice, and puree until smooth.

This sauce lends a sweet-smoky depth that highlights the caramelized vegetables and balances the spicy oil in the finished wonton cups.

Crispy Garlic and Aleppo Pepper Oil

Aleppo pepper adds a mild, fruity warmth — more flavor than heat — and is an excellent match for these bites. To make the chili oil, gently simmer olive oil with Aleppo pepper, ground coriander, salt, and minced garlic until the garlic becomes golden and crisp and the oil is infused with spice.

Drizzle this finishing oil over the baked wonton cups for a punch of flavor, texture, and gentle heat. Extra chili oil is fantastic as a dip for bread or tortillas.

Stirring crispy garlic and Aleppo pepper chili oil in a small saucepan.

How to Make Crispy Baked Wonton Cups

Baked wonton cups are simple and perfect for small bites. Brush each wonton wrapper with oil and press it into a muffin tin cavity; the oil helps the wrapper adhere and crisp evenly.

Brushing a wonton wrapper with olive oil.

Pressing a wonton wrapper that's been coated in olive oil into a muffin tin.

Bake the lined muffin tin at 375°F for about 8 minutes until golden and crisp. Fill each cup with goat cheese, the date-BBQ-coated roasted vegetables, and a little extra sauce, then return to the oven for another 8 minutes to warm through.

Freshly baked crispy wonton shells in a muffin tin.

Finish with a squeeze of fresh lime, a drizzle of garlic-chili oil, and a sprinkle of minced scallions or chives.

A tray of Roasted Celery Root, Mushroom, and Goat Cheese Wonton Cups with Date BBQ Sauce and Chili Oil.

Serve warm and enjoy.

Picking up a Roasted Celery Root, Mushroom, and Goat Cheese Wonton Cup with Date BBQ Sauce and Chili Oil

Where to Buy Wonton Wrappers

Making wonton wrappers from scratch is time-consuming and often unnecessary. Most supermarkets carry pre-made wonton wrappers in the refrigerated produce or specialty section. If you can’t find them, egg roll wrappers cut into quarters make a fine substitute.

Cocktail Pairing Suggestions

Sparkling Negroni. A classic Negroni (gin, sweet vermouth, Campari) topped with prosecco adds effervescence and balance to these savory bites.
The Quarter Horse. A mix of bourbon, ginger beer, lime, and bitters complements the smoky-sweet and spicy flavors in the wonton cups.

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📖 Recipe

Yield: 24 wonton cups

Caramelized Celery Root Wonton Cups with Date BBQ Sauce and Chili Oil

Rich, caramelized vegetables, tangy goat cheese, sweet-smoky date BBQ sauce, and spicy crispy garlic oil combine in these crispy baked wonton cups for a memorable appetizer.

Prep Time
1 hour

Cook Time
3 hours

Total Time
4 hours

Ingredients

For the celery root, mushroom, and date BBQ sauce filling:

2 pounds celery root (1 large, 2 medium, or 3 small)
3 ½ tablespoons + ¼ cup olive oil, divided
Salt
8 ounces sliced mushrooms
½ cup chopped shallot
6 cloves garlic, minced
1 teaspoon Aleppo pepper
1 ½ teaspoon smoked paprika
1 teaspoon ground cumin
⅓ cup balsamic vinegar
¾ cup water
¾ cup pitted dates, roughly chopped
2 tablespoons lime juice

For the crispy garlic and chili oil:

½ cup extra virgin olive oil
3 tablespoons Aleppo pepper
2 teaspoons ground coriander
8 cloves garlic, minced
1 teaspoon kosher or coarse salt

To assemble:

24 wonton wrappers
About 1 tablespoon extra virgin olive oil or vegetable oil
6 ounces goat cheese
2–3 fresh limes, cut into quarters
½ cup chopped chives

Instructions

Heat the oven to 375°F and line a rimmed baking sheet with parchment or foil.
Scrub the celery root, pat dry, and place each on a square of foil. Drizzle about 2 tablespoons olive oil over each, roll to coat, and season generously with salt. Wrap loosely and roast for 2 hours.
Toss sliced mushrooms with 1 ½ tablespoons olive oil and 1 teaspoon salt. After the celery root has roasted 2 hours, add mushrooms to the sheet and roast 30 more minutes. Let cool.
Make the Date BBQ Sauce: Heat ¼ cup oil in a small saucepan, add shallot and garlic, and cook until soft and golden (about 8 minutes). Stir in Aleppo pepper, smoked paprika, cumin, and 1 teaspoon salt and cook 1 minute. Add vinegar, water, and dates, simmer until dates soften (about 8 minutes). Cool briefly, then blend with lime juice until smooth. Adjust seasoning as needed.
Make the chili and garlic oil: Combine oil, Aleppo pepper, coriander, garlic, and salt in a small skillet. Simmer gently, stirring often, until the garlic crisps (about 10 minutes). Cool.
Slice off the celery root ends, cut into 1-inch cubes, and place in a bowl. Roughly chop the mushrooms and add them. Toss with ½ teaspoon salt and ¾ cup of the Date BBQ Sauce to coat.
Make crispy wonton cups: Preheat oven to 375°F. Brush both sides of 12 wonton wrappers with oil and press into a 12-cavity muffin tin. Bake about 8 minutes until deep golden and crisp. Repeat with remaining wrappers.
Assemble: Keep the wonton cups in the tins. Add about 1 teaspoon goat cheese to each cup, fill with the vegetable mixture, and spoon about 1 teaspoon Date BBQ Sauce on top. Bake one tin at a time at 375°F for 8 minutes. Remove, squeeze a bit of lime over each, lift cups from the pan, drizzle with garlic-chili oil, sprinkle with chives, and serve.

Notes

Make-Ahead Tips:

Roast celery root and mushrooms up to 48 hours ahead; refrigerate covered.
Date BBQ Sauce keeps up to 5 days refrigerated.
The BBQ-coated vegetable mixture can be stored up to 12 hours refrigerated.
Wonton cups can be baked up to 24 hours in advance; keep in the muffin tin covered until filling.

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