2 servings
Oven: 220ºC
Ingredients
- 5 to 6 stalks celery cut into ½-inch
- 2 tbsp extra virgin olive oil
- 1 tbsp honey can sub maple syrup
- 50 ml vegetable stock
- 1 tbsp apple cider vinegar can sub white wine or red wine vinegar
- 1 tsp fresh thyme can sub ¼ teaspoon dried
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 pitted Medjool dates sliced
- 2 tbsp crumbled blue cheese
Instructions
1
Preheat the oven to 425 degrees F.
2
Put the sliced celery in an 8×8 baking dish. Toss with the olive oil and honey until coated.
3
In a measuring cup, whisk together the broth, apple cider vinegar, thyme, salt, and pepper. Pour over the celery.
4
Roast the celery on the center rack of the oven until tender and slightly browned, about 40 to 50 minutes. Stir the celery a couple of times throughout roasting.
5
When the celery is cooked to your liking, remove it from the oven. Stir the sliced dates and blue cheese into the dish. Serve and enjoy!