Herb-Roasted Root Vegetables
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
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 cup
Per Serving:
156 calories; protein 4.1g 8% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 5.6g 22% DV; sugars 8.4g; fat 5.6g 9% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 8189.5IU 164% DV; vitamin c 80.7mg 135% DV; folate 63.8mcg 16% DV; calcium 103.5mg 10% DV; iron 2.2mg 12% DV; magnesium 54.7mg 20% DV; potassium 715.5mg 20% DV; sodium 294.2mg 12% DV.
