Maple-Bacon Roasted Apples & Celeriac

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.

From EatingWell: September/October 2012
Yield: 4 servings, about 1 cup each
Active Time: 40
Total Time: 40


  1. 1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
  2. 2 teaspoons extra-virgin olive oil
  3. 1/2 teaspoon freshly ground pepper
  4. 1/4 teaspoon salt
  5. 2 apples, cut into 1-inch pieces
  6. 2 slices bacon, chopped
  7. 1/4 cup pure maple syrup
  8. 1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried


  1. Preheat oven to 450°F.
  2. 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.
  3. 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: 236 calories; 8 g fat (2 g sat, 4 g mono); 8 mg cholesterol; 40 g carbohydrates; 4 g protein; 5 g fiber; 392 mg sodium; 618 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value), Potassium (18% dv)

2 1/2 Carbohydrate Serving

Exchanges: 3 vegetable, 1 fruit, 1 carbohydrate (other), 1 fat)