Put the sliced celery in an 8x8 baking dish. Toss with the olive oil and honey until coated.
In a measuring cup, whisk together the broth, apple cider vinegar, thyme, salt, and pepper. Pour over the celery.
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.
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!
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Notes
Feel free to substitute another dried fruit, such as cranberries or cherries, for the dates. You can swap in feta or goat cheese for the blue cheese and also add chopped walnuts or pine nuts.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat this dish in the microwave for 30 to 60 seconds until warmed through.
Celery naturally contains sodium. If you are watching your sodium intake, you can omit the added kosher salt and cheese and/or use a low sodium vegetable broth to cut back on the sodium in the recipe.
If you want to double or triple the recipe, use a 13x9 baking dish instead of an 8x8 one.