Herb-Roasted Root Vegetables

Herb-Roasted Root Vegetables

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From: Diabetic Living Magazine, Winter 2019

Brussels sprouts, butternut squash, and celery root make up a colorful roasted vegetable medley. If you can't find celery root (also called celeriac) you can swap in another root vegetable such as carrots, parsnips, or turnips.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1½ pounds butternut squash (about 1 medium), peeled, seeded, and cut into ½-inch cubes
  • 1 pound celery root (celeriac; about 1 large), peeled and cut into ½-inch cubes
  • 1 pound Brussels sprouts, halved
  • 4 shallots, cut into wedges
  • 1 lemon, quartered and seeded

Preparation

  • Prep

  • Ready In

  1. Set racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
  2. Whisk oil, honey, garlic, thyme, rosemary, salt, and pepper in a large bowl. Add squash, celery root, Brussels sprouts, shallots, and lemon; toss to coat. Divide the vegetables between the prepared pans.
  3. Roast until tender and charred, rotating the pans and stirring the vegetables halfway through, 45 minutes to 1 hour. Let cool slightly, then squeeze the roasted lemons over the vegetables.
  • Tip: Look for cubed butternut squash at the store for less prep work.
  • To make ahead: Prep vegetables and make dressing; cover and refrigerate for up to 2 days. When ready to cook, toss the vegetables with the dressing and roast as directed in Step 3.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 156 calories; 6 g fat(1 g sat); 6 g fiber; 27 g carbohydrates; 4 g protein; 64 mcg folate; 0 mg cholesterol; 8 g sugars; 8,190 IU vitamin A; 81 mg vitamin C; 104 mg calcium; 2 mg iron; 294 mg sodium; 716 mg potassium
  • Nutrition Bonus: Vitamin A (164% daily value), Vitamin C (135% dv)
  • Carbohydrate Servings: 2

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