Maple Roasted Celeriac

This recipe can be enjoyed as is for a light and unique side. For a heartier dish, a variation including apples and bacon may also be done. To do so, simply add cubed apples to the roasted celiac, for an additional 8-10 minutes. When making the glaze, start with a tablespoon of bacon fat from cooking and add the maple syrup, bringing it all to a boil while scraping up any browned bits from the pan. Add the bacon to the glaze and then follow the recipe accordingly.


  • 1 large celeriac with skin removed, chopped into 1 inch pieces
  • ¼ cup maple syrup
  • 2 tbsp. melted coconut oil
  • 1 tbsp. olive oil
  • ¼ tsp. cayenne pepper
  • ½ teaspoon black pepper
  • ¼ tsp. salt
  • Optional garnish: fresh parsley, rosemary, or thyme


1. Preheat oven to 450 F. Mix the chopped celeriac with olive oil, salt, and pepper. On a rimmed baking sheet lined with parchment paper, roast the mixture until it begins to brown (about 12-15 minutes).
2. In a small bowl, mix the maple syrup, melted coconut oil, and cayenne pepper together. Toss the glaze gently with the cooked celeriac, and let roast for an additional 5 minutes.
Recipe adapted from