Name: Herb-Roasted Root Vegetables
Prep time: 45 min
Total time: 75 min
Ingredients: 3 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons minced garlic; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh rosemary; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 1.5 pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes; 1 pound celery root (celeriac; about 1 large), peeled and cut into 1/2-inch cubes; 1 pound Brussels sprouts, halved; 4 shallots, cut into wedges; 1 lemon, quartered and seeded

Herb-Roasted Root Vegetables

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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.

By Lauren Grant

Updated on June 19, 2020

Prep Time:

45 mins

Additional Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Low-Calorie High Fiber Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Vegetarian Nut-Free Soy-Free Healthy Immunity

Jump to Nutrition Facts

Ingredients

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
1 ½ pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes
1 pound celery root (celeriac; about 1 large), peeled and cut into 1/2-inch cubes
1 pound Brussels sprouts, halved
4 shallots, cut into wedges
1 lemon, quartered and seeded

Directions

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.

Tips

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 (per serving)

156	Calories
6g	Fat
27g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 156
% Daily Value *
Total Carbohydrate 27g	10%
Dietary Fiber 6g	20%
Total Sugars 8g
Protein 4g	8%
Total Fat 6g	7%
Saturated Fat 1g	4%
Vitamin A 8190IU	164%
Vitamin C 81mg	90%
Folate 64mcg	16%
Sodium 294mg	13%
Calcium 104mg	8%
Iron 2mg	12%
Magnesium 55mg	13%
Potassium 716mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.