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Herb-Roasted Root Vegetables
1 h 15 m
“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.”
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
1Set racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
2Whisk 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.
3Roast 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.