There have been two vegetables that I’ve been dying to try roasted. Inspired to go beyond my usual squash, brussels sprouts and sweet potato, I tried roasting celery and cabbage. One night last week, Bob had to work late so I figured it was the perfect time to play around in the kitchen.
Maybe it’s just me, but I have never roasted either of these two vegetables, so it seemed a little strange. Especially the celery. But Katie and Sarah both assured me it would be fabulous. They were right!
I threw some chopped cabbage, celery and a few grape tomatoes on a baking sheet. With my Misto, I spritzed a bit of EVOO over everything, and then sprinkled some sea salt and black pepper.
Everything went into the oven at 400°F. After 20 minutes, I removed the tomatoes. The celery and cabbage stayed in the oven for 10 more minutes.
Along with some roasted kabocha squash I had from another meal, everything went on top of a bad of mixed greens and mushrooms. I LOVE the combination of roasted and raw vegetables for a winter-time salad.
Have you ever tried roasted celery? It was strangely delicious! I made more yesterday for a dish that I brought to Marla‘s house for the Super Bowl/M²T³ Event. It turned out to be quite tasty, so I’ll post the recipe tomorrow!