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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.

Source: Diabetic Living Magazine, Winter 2019


Recipe Summary

45 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

1 cup
156 calories; protein 4.1g; carbohydrates 27.1g; dietary fiber 5.6g; sugars 8.4g; fat 5.6g; saturated fat 0.8g; vitamin a iu 8189.5IU; vitamin c 80.7mg; folate 63.8mcg; calcium 103.5mg; iron 2.2mg; magnesium 54.7mg; potassium 715.5mg; sodium 294.2mg.