Cooking with Aubrey

Maple Bacon, Roasted Apples & Celeriac

This would make a fantastic Thanksgiving side dish. I had a couple celeriac (aka celery root) from our CSA to eat up and this roasted dish was so yummy. No surprise really, because it features a maple bacon glaze, which can make most any vegetable taste good. Celeriac is a root vegetable, related to celery, that has a taste similar to celery. Don’t let it’s knobby, knotty appearance deter you from trying this new-to-you veggie.


  • 4 medium sized celeriac, peeled and cut into 1 inch pieces
  • Olive oil
  • 2 apples, peeled and cut into 1 inch pieces
  • 4 slices of bacon, chopped
  • ¼ cup maple syrup
  • 1 tsp fresh thyme
  • Salt and freshly ground pepper


  1. Preheat the oven to 450.
  2. Toss the celeriac with oil, salt and pepper. Spread on a rimmed baking sheet. Roast until starting to brown, about 10-12 minutes. Add the apples, toss gently and continue roasting until the apples and celeriac are tender, 6 to 10 more minutes.
  3. Meanwhile cook the bacon in a medium skillet, stirring occasionally until just crispy. Remove to a paper towel lined plate with a slotted spoon. Discard all but 2 tsps of bacon fat. Add the maple syrup to the pan and bring to a boil, scraping up the browned bits.
  4. When the celeriac and apples are tender, add the cooked bacon and thyme to the skillet and stir. Gently toss the roasted veggies with the maple bacon glaze and roast for 5 minutes more.


Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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