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Herb-Roasted Root Vegetables

  • 45 m
  • 1 h 15 m
Lauren Grant
“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


  • 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.
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