Oven Roasted Celery

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For many of us, celery is primarily a raw snacking vegetable, however, slow-roasting reveals celery’s inner sweetness. Roasted celery requires very little prep or cooking effort and delivers a dynamic payoff.

  • 1 bunch celery, top-end trimmed, halved lengthwise
  • 2 Tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 385 degrees Fahrenheit.
  2. Trim away any top leaves that could burn. (If they’re in good condition, save them for garnish.)
  3. Place the celery cut-side up on a rimmed baking sheet.
  4. Drizzle the celery with olive oil and season all over with salt and pepper, then flip and repeat.
  5. Bake the celery until the outer stalks are tender enough to be pierced with a fork and the edges are golden brown, about 45 minutes.

Source: masterclass.com