Roasted celery with cherry tomatoes are not just vegetables that we add to a salad or crudite'. When baked with some olive oil and seasonings, they turn into a savory side dish that is so full of flavor you almost won't recognize them!
Why this recipe is just so good...
- Are you tired of broccoli, cauliflower and carrots as a side dish? Celery is a much overlooked vegetable. You may not like the basic taste of celery, but try this recipe! My husband said it tasted like a V8 juice but in solid form. And it's a low carb, keto recipe that is healthy as well.
- This is a simple and delicious recipe cooked with basic ingredients you probably already have at home
- It goes with everything. I served it with Lemon Pepper pork chops but it would be great with Broiled Chicken Thighs, Marinated Flank Steak or Blackened Swordfish.
Here are more roasted vegetables to try
Ingredients
You will need the following ingredients to make this oven roasted celery recipe:
- I purchased celery root with the stalks and leaves. I like to freeze the celery leaves and use to make broths for soups.
- Rainbow cherry tomatoes are pretty but not necessary for this recipe. You could use regular cherry tomatoes, or use Roma tomatoes which have less seeds than regular tomatoes. Just cut them in small quarters so that they cook evenly.
- The sky is the limit for seasonings. We used Italian seasoning and fresh herbs. Feel free to try cayenne or a sprinkle of red pepper flakes if you want it spicier.
Is Celery a root vegetable?
The bottom bulb of the bunched stalks of celery stalks are known as Celeriac. They are root vegetables. The fibrous stalk we are more familiar with is not a root vegetable. But they are very healthy, full of nutrients and low in carbohydrates. As per the USDA, celery has about 9 calories per 1 large stalk. It is a low carb vegetable with about .7 grams of carbohydrates and is full of fiber and antioxidants.
How to roast celery and tomatoes
- Combine the herbs and oil in a medium bowl. Coat the celery and place in a single layer on a baking tray. Bake in 400°F oven for 20 minutes.
- Coat the cherry tomatoes in the remaining oil/herb mixture. Spread the tomatoes on the sheet pan and bake for 20 minutes.
- You will see that the celery has browned and caramelized. The cherry tomatoes will also have browned and slightly burst.
Cooking Tips
- Cut the celery stalks in similar sizes so that they cook evenly. Since they are harder, more fibrous than tomatoes make sure the celery goes into the oven for a good 20 minutes first. You can peel some of the tough strings from the celery if they bother you.
- For an easy clean up, spray the baking pan with non stick spray or line it with parchment paper or silicone liners.
FAQ
No, the cherry tomatoes have very thin skin. As they roast, the tomatoes will slightly burst and the skins will get even softer and delicious.
Yes, they can be frozen in an airtight freezer bag or glass container for 3 months. Defrost overnight in the refrigerator. They will be perfect for soups, stews and sauces.
Store celery standing straight up in a large mug or vase covered with plastic wrap. Or wrap the celery in foil and keep in the crisper drawer in your refrigerator.
If it is not as fresh or has gone limp, you can revive the celery in a bowl of ice water with a squeeze of lemon juice. Put in refrigerator for 30-60 minutes, drain and rinse before use.
Leftovers & Storage
- The roasted celery with tomatoes were just as delicious leftover the next day. They will keep in a storage container for up to 3 days in the refrigerator. You can reheat any leftovers in the oven, microwave or saute' in a pan on the stove.
- Freeze them for up to 3 months. Defrost overnight in the refrigerator. They will be softer than the first time you cooked them.
- Try adding to a salad or puree for a soup.
- You can puree them and add to any sauce for chicken, vegetables or low carb pasta.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
You may want to try these other healthy vegetable side dishes.
Print
Roasted Celery
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Roasted celery with cherry tomatoes are not just vegetables that we add to a salad or crudite'. When baked with some olive oil and seasonings, they turn into a savory side dish that is so full of flavor you almost won't recognize them!
Ingredients
- 1 bunch of celery hearts or celery with leaves, cut lengthwise and into 2 inch slices
- 8 ounces cherry tomatoes, halved*
Herb vinaigrette
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 sprigs each of your favorite herbs, I used fresh thyme, basil, rosemary, chopped fine*
Instructions
- Preheat oven 400°F. Line a large baking pan with parchment paper or spray with non stick cooking spray.
- Combine herbs, seasonings and olive oil in a bowl. Stir and coat the celery and place on the pan.
- Bake for 20 minutes. While it is baking, stir and coat the cherry tomatoes in the remaining oil/herbs.
- Remove pan from oven and put the tomatoes on it and bake for 20 minutes.
- You will see the celery lightly browned and caramelized from the natural sugars. And the tomatoes will slightly burst and be lightly browned as well.
- The celery is done cooking when it is fork tender.
Notes
*You can use ½ teaspoon each of favorite dried herbs if you don't have fresh.
* I recommend using parchment paper for easy clean up.
*If you don't have cherry tomatoes, you can use regular tomatoes. There will be more seeds and juices but it's doable. Just cut them the approximate size of the cherries and drain them a bit or blot with paper towel.
Ree says
This was absolutely DELICIOUS!!!!! The only change I made was that I added some snap peas that I had to use up, about six of them. Otherwise, I just had to say this tasted phenomenal. My husband isn't a celery lover himself, even he said it was delicious. Thanks for this recipe. Definitely keeping it in my rotation! I can't believe that this recipe does not have more 5 stars and comments. People- it's delicious!
Deb Belsha says
Thank you for the lovely comment! Yes, I am not the biggest celery lover either. But when you add lots of flavor and roast it, totally a game changer.
Ree says
You're welcome. I am recommending it to my WW (formerly Weight Watchers) group, as we are always looking for new ideas and recipes and I know they will love this. I've made this numerous times already!
Deb Belsha says
I appreciate the recommendation! I'm a fairly new blogger and don't get as many readers as I would like. Maybe ask your group what type of recipes they like and are looking for?
I love creating new ones!
Dawn says
Just wonderful thank you so much roasted celery and tomatoes who would have thought it blew me away
Deb Belsha says
Aww thank you! So glad you liked it.