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. Source: Diabetic Living Magazine, Winter 2019

Lauren Grant


Ingredient Checklist


Instructions Checklist
  • Set racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.

  • 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.

  • 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 Facts

156 calories; 5.6 g total fat; 0.8 g saturated fat; 294 mg sodium. 716 mg potassium; 27.1 g carbohydrates; 5.6 g fiber; 8 g sugar; 4.1 g protein; 8190 IU vitamin a iu; 81 mg vitamin c; 64 mcg folate; 104 mg calcium; 2 mg iron; 55 mg magnesium;

Reviews (1)

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Rating: 4 stars
It was fine but it was just...roasted vegetables. They would be great as a side dish but would not stand alone. I served it with bread for dinner and it was lacking. I used turnips in place of the celery root. Read More