Roasted celery and 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. 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 have at home already.
- It goes with everything. I served it with Lemon Pepper pork chops but it would be great with Buffalo chicken, Marinated Flank Steak or Blackened Swordfish.
Here are more roasted vegetables to try
Ingredient Notes
- I purchased celery root with the stalks or heart and leaves. I like to freeze the 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 Root keto?
Yes, besides the fact that celery has only 3 grams of total carbohydrates per chopped cup, it is full of fiber, averaging about 1.6 grams per cup.
According to Healthline, it is also rich in Vitamin C and antioxidants. In addition to lowering inflammation in the body and supporting the digestive tract, those following a keto diet will be happy to hear celery is also low on the glycemic index, meaning there will be slow and steady effect on blood sugar.
How to roast celery and cherry tomatoes
- Combine the herbs and oil. Coat the celery and place on baking pan. Bake in 400°F oven for 20 minutes.
- Coat the cherry tomatoes in the remaining oil/herb mixture. Spread the tomatoes on the 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.
- 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.
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 and tomatoes were just as delicious leftover the next day. They will keep in a storage container for up to 5 days in the refrigerator. You can reheat any leftovers in the oven, microwave or saute' in a pan on the stove.
- Also, 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.
Roasted Celery and Cherry Tomatoes
- 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 and 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 pepper
- 1 teaspoon garlic powder
- 2 sprigs each of your favorite fresh herbs, I used 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. And the tomatoes will slightly burst and be lightly browned as well.
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.
Keywords: roasted vegetables, baked vegetables, healthy side dish, low carb side dish
Leave a Reply