Roasted celery with tomatoes and shaved parmesan
Votes: 19
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Celery stalks are mixed with cherry tomatoes, olive oil, and thyme, then grilled until the flavor intensifies. Topped with toasted walnuts, Parmesan cheese, and a squeeze of lemon, this Mediterranean-style side dish is ready in minutes and takes no fuss.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 celery stalks, cut into 2cm pieces (trim the leaves)
- 1/4 cup cherry tomatoes, halved
- 2 tbsp. l. olive oil
- 1 teaspoon chopped fresh thyme leaves
- 3/4 cup chopped toasted walnuts
- 2 tsp. grated lemon zest
- 0.5 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to grill mode.
- In a large bowl, combine the tomatoes with olive oil, thyme, and celery. Season with salt and pepper to taste.
- Transfer to a baking dish and broil until the edges of the vegetables are golden brown, 15 to 18 minutes. Toss with walnuts and lemon zest. Serve with shaved Parmesan cheese.
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