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Simple Roasted Celery is the perfect recipe for people who don’t like celery. Roasting caramelizes this vegetable into a subtly sweet flavor perfect for a simple side dish.
I hope everyone had a lovely junk food-filled holiday with coffee cake, powdered donuts, and (vegan) eggnog. Now it’s time to start the cliche this-year-I’m-going-to-eat-healthy-exercise-lose-weight-and-be-a-whole-new-me diet. And what better way to start than with roasted celery?
So taking a leaf from my sister’s book, I decided to try Hungry Harvest. This company delivers fruits and veggies to your house every week that are too big, too small, or too funny looking for grocery stores. Theoretically, companies such as this one help to reduce food waste by rescuing the wonky ones, but I caution you to do your research before patting yourself on the back for your altruism. You may be taking donations away from soup kitchens and homeless shelters, plus it adds waste in the form of shipping materials.
That being said, services such as Hungry Harvest allow farmers to make a profit off of more of their crops. I’m all for supporting farmers in any way possible. (Of course, this cuts into local farmer’s market or CSA sales. There’s always a trade-off). I still totally recommend them, though.
But I digress…
This week’s box included celery. I don’t particularly like celery. Although I had the option to opt-out of certain foods, it’s such a silly thing not to like that I didn’t want to include it on my “never list”. I began to research recipes for people who don’t like celery and stumbled on roasting.
This stuff is amazing!!! Roasted Celery takes on a subtle sweet onion-ey flavor. I used a handful of spices, but you could easily stick with salt and pepper.
To begin, wash and dry a stalk of celery, then cut the ends off. Did you know you can grow celery from scraps? Place the end cut side up in a bowl of warm water and leave it on a window sill for a few days. Little leaves and roots should start to sprout. Transplant it in some soil, leaving the little leaves poking out. That’s it! I’ll let you know how mine makes out.
But back to the roasted celery. Cut the ribs into 2-3” pieces, place them in a bowl, and toss with oil and spices. Throw them in a single layer onto a parchment-lined baking sheet, and bake for 40 minutes. Flip them after 20 minutes if you remember.
When they’re finished roasting, serve immediately, or if you’re like me, leave them sitting on a plate and pick at them throughout the day. This would be a great side dish for Jalapeno Popper Black Bean Burgers or Vegan White Bean Gnocchi.
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- 1 Stalk Celery
- 2 Tbs Olive Oil
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1/4 tsp Ginger Powder
- 1/4 tsp Smoked Paprika
- Salt and Pepper to taste
- Preheat oven to 425.
- Wash and dry the celery.
- Cut both ends off of the stock, then chop the ribs into 2-3” pieces.
- Toss with olive oil and spices, taking care to spread the spices evenly.
- Roast on a parchment-lined pan for 40 minutes, flipping halfway.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7.1||10.9%|
|Saturated Fat 1.0||5%|
|Trans Fat 5.8|
|Total Carbohydrate 1.2||0.4%|
|Dietary Fiber 0.6||2.4%|
|Vitamin A 2.6||Vitamin C 2.6|
|Calcium 1.9||Iron 3.9|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Parsimonious Pea