Brussels sprouts, butternut squash, and celery root make up a colorful roasted vegetable medley.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
