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Maple-Bacon Roasted Apples & Celeriac

Maple-Bacon Roasted Apples & Celeriac
4 Servings
Active Time
40 Minutes
Total Time
40 Minutes

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.


  • 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


  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.


Shopping Tip: Choose unbruised, firm apples with smooth skin. Store for up to 4 months in the refrigerator.

Nutrition Facts

Nutrients per serving (recipe makes 4 servings, about 1 cup each)

Calories 236
Total Fat 8g
Saturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 8mg
Sodium 392mg
Carbohydrates 40g
Dietary Fiber 5g
Total Sugars 24g
Added Sugars 12g
Protein 4g
Potassium 618mg

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

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