Description
Jennie’s Roasted Celery And Mushrooms is a vibrant, nutritious side dish that brings together the earthy flavors of roasted celery and mushrooms, enhanced with aromatic shallots and a zesty dressing. This easy-to-make recipe is perfect for family dinners or festive gatherings, complementing a variety of main courses. With its delightful mix of textures and flavors, this dish not only elevates your meal but also adds a healthy touch to your dining table. Enjoy it warm as a side or incorporate it into salads, wraps, or grain bowls for added depth and nutrition.
Ingredients
Scale
- 4 cups celery (1" chunks)
- 1 cup sliced mushrooms (cremini or baby bellas)
- 1 cup sliced shallots
- 1/4 cup olive oil
- 1/4 cup apple juice vinegar
- 1 teaspoon whole cumin seed
- 1/4 teaspoon celery seed
- Fresh thyme
- Kosher salt
- Ground black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a small saucepan, toast the cumin seeds and celery seeds over medium heat until fragrant. Crush slightly with a pestle or grinder.
- Add apple juice vinegar to the toasted spices and warm on medium heat briefly. Stir in fresh thyme and set aside.
- On a baking sheet, combine celery chunks, sliced mushrooms, and shallots. Drizzle with olive oil and season with salt and pepper; toss well.
- Roast for 15-20 minutes until tender yet crisp.
- Toss the roasted vegetables with the prepared dressing and garnish with chopped celery leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 245mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg