CELERY FRIES! These are my most recent obsession, for a number of reasons. I’ve been talking about roasted celery on Instagram for awhile now, and everyone always asks me to post the exact “recipe.” I feel like this isn’t really a “recipe,” but I’m happy to share precisely how I do it. Get ready to fall in love with celery. (I bet you’d never expect to…)
I remember the exact moment when I decided to roast my celery. It was a Friday night, and there were a bunch of leftovers in the fridge, ready to be eaten. I was very unenthusiastic about reheating any of my food, though. IT WAS FRIDAY. I wanted to do something …special. A cozy meal with a good chick flick sounded divine.
While being on a number of elimination diets over the past few months, I’ve gotten a lot more creative in the kitchen. I’m very happy about that. Since I have a limited list of vegetables to work with, it’s pushed me to try new flavor combinations, cooking techniques, and foods in general. When you cook food in new ways, it completely changes the flavor. You can make something taste like an entirely different food just by adding a new spice. When you have to eat the same things over and over again, finding ways to trick yourself into feeling like you’re not doing so is ideal. Otherwise, you get bored.
Anyways, I always leave the celery bunch until the end of the week to eat because, honestly, I don’t really like it. I eat it because it’s one more option in my diet, but it doesn’t really excite me. I love the crunch of celery, but it doesn’t really have a taste. Ideal for dipping, yes, but lifeless on its own. Sorry, celery.
Then the lightbulb went on, and I thought, I should try roasting it. GENIUS. I love roasted vegetables, as you know. Is there a single vegetable that isn’t good roasted? I don’t think so.
Why hadn’t I thought of this before?! I was beyond excited. I roasted the celery immediately, and suddenly I had a newfound love for the otherwise boring veggie. Roasted celery is much more flavorful than raw, especially with added spices. The texture obviously changes, so it’s softer and feels easier to digest.
I’ve been roasting and sautéing my celery ever since. I pretty much refuse to eat it raw, now that I’ve seen the light. I’ve tried a lot of different flavor combinations, but I’m going to share my all-time favorite here. I don’t have exact measurements, because I don’t measure anything when I roast vegetables. I think it’s important to learn to eyeball things and to go by taste. TRY IT. Just throw some salt on, and however much looks good, will be good. Over time, you’ll learn how much is “enough” for your liking. Everyone’s taste buds are different, so the amount of salt I like might be different than what you like, and so on. Don’t fear seasonings!
My favorite way to roast celery is to make celery “fries.” Everything tastes better when it’s a fry, don’t you think? I love to make these celery fries and dip them into Primal Kitchen Mayo. We all know I have an obsession with Primal Kitchen Mayo (it honestly tastes good with everything), but it pairs especially well with anything shaped like a fry. Like these celery fries.
Oven Roasted Celery Fries (Paleo / Vegan / Whole 30)
Total Time: 50 minutes
- about 6 or 7 celery stalks (or you could use the whole bunch)
- Celtic Sea Salt
- Black Pepper
- Avocado Oil
- Optional: Primal Kitchen Avocado Oil Mayo
- Preheat your oven to 415* F. Line a baking sheet with parchment paper.
- Wash and dry your celery stalks. Cut the stalks into fry-length pieces (It’s up to you exactly how long. I like them about two inches long).
- Toss the celery with avocado oil, salt, pepper, oregano, and thyme until all pieces are well coated. The stalks should glisten with oil. I usually do about equal parts of all spices, but a little less pepper. Make sure you can see oregano and thyme on every stalk – that’s how I know I’ve added enough.
- Lay the stalks out on the baking sheet in a single layer so they all cook evenly.
- Put the celery in the oven for about 40 minutes, or until the edges start to brown and they’re soft to the touch! I also like to flip them halfway through cooking (if I remember).
- Eat them on their own or dip them into some Primal Kitchen Avocado Oil Mayo. Enjoy!