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Roasted Celery Recipe and 3 Roasting Tips

Written by MasterClass

Last updated: Nov 17, 2024 • 2 min read

Roasted celery has a deeply savory sweetness that complements many flavors, from pomegranate seeds and date syrup to blue cheese and bacon. Learn how to make the most of this unassuming crisper-drawer staple.

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What Is Roasted Celery?

Roasted celery is a method of preparing celery that involves cooking either the stalks (also known as the “heart”) or the root (also known as celeriac) in an oven. For many, celery is primarily a raw snacking vegetable or an integral part of foundational ingredients like mirepoix, soffritto, or the holy trinity of Cajun and Creole cooking.

Slow-roasting reveals celery’s innate sweetness. If you have roasted cardoons, fennel, parsnips, or rhubarb, the process and flavor are similar. Serve roasted celery as a side dish, with various garnishes, like cheese, fresh herbs, or a rich sauce, or combine it with other roasted vegetables.

3 Tips for Roasting Celery

Roasted celery requires very little prep or cooking effort but delivers a dynamic payoff. Here’s what to know:

  1. 1. Trim away the celery leaves. If you choose to roast the celery stalks, trim away any top leaves that could burn. (If they’re in good condition, save them for garnish.)
  2. 2. Take your time. Roasted celery roots will take longer to cook than celery stalks—anywhere from two to two and a half hours, depending on their size—but celery hearts still require just shy of an hour to turn tender and allow the sugars time to caramelize. Baste celery roots with their liquid, known as “caramel,” every thirty minutes or so.
  3. 3. Slice leftover celery and add to salads, sautés, or toast. The texture and flavor of roasted celery are a great addition to salads, stir-fries, or condiments. Slice on the diagonal and combine celery with cooked grains like quinoa or bulgur, or toss with sliced fresh veggies like cucumber and radish to use on tartine-style sandwiches.

Basic Roasted Celery Recipe

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29 Ratings | Rate Now

makes

prep time

15 min

total time

1 hr 15 min

cook time

1 hr

Ingredients

For the celery:

For the herb sauce:

For the assembly:

Roast the celery:

  1. 1

    Preheat the oven to 385 degrees Fahrenheit.

  2. 2

    Place the celery cut-side up on a rimmed baking sheet.

  3. 3

    Drizzle the celery with olive oil and season all over with salt and pepper, then flip and repeat.

  4. 4

    Bake the celery until the outer stalks are tender enough to be pierced with a paring knife and the edges are golden brown, about 45 minutes.

Make the herb sauce:

  1. 1

    In a small bowl, combine the garlic, shallot, and vinegar, and season with salt and pepper. Set aside for 10 minutes.

  2. 2

    Whisk in the mustard and olive oil, then add the chopped herbs and stir to combine.

  3. 3

    Season with additional salt and pepper to taste.

Assemble the dish:

  1. 1

    Toast the pine nuts in a small skillet over medium heat. Shake the pan occasionally to prevent scorching. Set aside.

  2. 2

    Place the celery cut-side up on a serving platter.

  3. 3

    Drizzle the celery with the herb sauce and garnish with the pine nuts, shaved cheese, flaky salt, and a few cracks of black pepper if desired.

  4. 4

    Serve immediately with a sharp knife for portioning.

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