Ingredients
Scale
- 4 cups celery (1" chunks)
- 1 cup sliced mushrooms (cremini or shiitake)
- 1 cup sliced shallots
- 1/4 cup olive oil
- 1/4 cup apple juice vinegar
- 1 teaspoon whole cumin seed
- 1/4 teaspoon whole celery seed
- 1/4 teaspoon ground black pepper (plus a bit more)
- 1 teaspoon fresh thyme
- kosher salt
- 1/2 cup chopped celery leaves
Instructions
- Preheat your oven to 425°F.
- In a small saucepan over medium heat, toast cumin seeds, celery seeds, and black pepper until fragrant. Crush lightly and warm the apple juice vinegar in the pan with fresh thyme.
- Spread celery chunks, sliced shallots, and mushrooms on a baking sheet. Drizzle with olive oil and season generously with salt and additional black pepper. Toss to coat evenly.
- Roast for 15-20 minutes until tender but not mushy, tossing halfway through for even cooking.
- Transfer to a mixing bowl and toss with the toasted vinegar mixture. Garnish with chopped celery leaves before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 132
- Sugar: 4g
- Sodium: 325mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg