Roasted Celery

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.
• This is a simple and delicious recipe cooked with basic ingredients you probably already have at home.

Here are more roasted vegetables to try:

Ingredients

You will need the following ingredients to make this oven roasted celery recipe:

• I purchased celery 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.

How to cook celery with tomatoes

• Combine the herbs and oil in a medium bowl. Coat the celery and place cut side up 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 softened and become 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 off 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.

Frequently Asked Questions

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.

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Roasted Celery

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Deb Belsha
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Oven
• Cuisine: American

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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!

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Ingredients

Units USM Scale 1x2x3x

• 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*

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Instructions

1. Preheat oven 400°F.  Line a large baking pan with parchment paper or spray with non stick cooking spray.
2. Combine herbs, seasonings and olive oil in a bowl.  Stir and coat the celery and place on the pan.
3. Bake for 20 minutes.  While it is baking, stir and coat the cherry tomatoes in the remaining oil/herbs.
4. Remove pan from oven and put the tomatoes on it and bake for 20 minutes.
5. 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.
6. The celery is done cooking when it is fork tender.

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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.