If you’re looking for a great lower carb alternative to potatoes, we’ve got you covered. Roasted Celeriac with Bacon is just what you need, and it’s super easy to make.
Celeriac, or celery root, is different from the typical celery stalks seen regularly in the grocery store. No, it isn’t just the root that goes to your mainstream grocery store celery. It’s a root vegetable, circular in shape, with an unevenly and knobby surface. It might not be the prettiest vegetable out there, but it has great flavor – a mild flavor that’s a cross between celery and parsley.
When you roast it it has almost a potato-like consistency, but with significantly less carbs. This makes it a great family-friendly substitute if you’re trying to cut potatoes. This roasted celery root and bacon is the perfect recipe to start with because it is super easy to make and is a comforting side dish for autumn. Try something new. We know you’ll love it.
However, if you don’t feel like trying something new tonight save it for tomorrow and make our Roasted Balsamic Root Vegetables since they’re potato free also.Print
- 2 medium-large celery roots, peeled and chopped into 1 inch pieces (about 6 heaping cups)
- 1 Tbsp. oil
- 1 and ½ tsp. garlic powder
- 1 tsp. pepper
- ½ tsp. salt
- 4 pieces bacon
- Preheat oven to 400°F and line a baking sheet with parchment paper. Add chopped celery root to the pan. Drizzle oil, garlic powder, pepper and salt over celery root. Use your hand to mix until all pieces are coated. Spread out evenly on the pan.
- Lay bacon on top of celery root. Roast for 35-40 minutes until celery root is golden brown and tender and bacon is crispy. Crumble bacon and mix with celery root to serve.