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Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:30 minsTotal Time:1 hr 15 minsServings:8Yield:8 cups
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsolive oil2tablespoonshoney2tablespoonsminced garlic2tablespoonschopped fresh thyme2tablespoonschopped fresh rosemary½teaspoonsalt½teaspoonground pepper1 ½poundsbutternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes1poundcelery root (celeriac; about 1 large), peeled and cut into 1/2-inch cubes1poundBrussels sprouts, halved4shallots, cut into wedges1lemon, quartered and seeded
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsolive oil
2tablespoonshoney
2tablespoonsminced garlic
2tablespoonschopped fresh thyme
2tablespoonschopped fresh rosemary
½teaspoonsalt
½teaspoonground pepper
1 ½poundsbutternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes
1poundcelery root (celeriac; about 1 large), peeled and cut into 1/2-inch cubes
1poundBrussels sprouts, halved
4shallots, cut into wedges
1lemon, quartered and seeded
DirectionsSet 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.TipsTip: 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.Originally appeared: Diabetic Living Magazine, Winter 2019
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.TipsTip: 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.
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.
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)156Calories6gFat27gCarbs4gProtein
Nutrition Facts(per serving)
- 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.
