Maple-Bacon Roasted Apples & Celeriac
Roasted apples and celery root (celeriac) with a maple-bacon glaze make a perfect fall side dish. If you can’t find pure maple syrup, use an equal amount of brown sugar plus 1 tablespoon of water in Step 3.Yield: 4 servings, about 1 cup each
Active Time: 40
Total Time: 40
- 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 apples, cut into 1-inch pieces
- 2 slices bacon, chopped
- 1/4 cup pure maple syrup
- 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried
- Preheat oven to 450°F.
- Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
- Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.
Tips & Notes
- Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.
Nutrition Per Serving
|fat||8 g (2 g sat, 4 g mono)|
Nutrition Bonus Vitamin C (27% daily value), Potassium (18% dv)
Carbohydrate Serving 2 1/2
Exchanges 3 vegetable, 1 fruit, 1 carbohydrate (other), 1 fat)
From EatingWell September/October 2012