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.
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
Set racks in upper and lower thirds of oven; preheat to 425°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.