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Time
75 min
Level
Medium
Author
eatingwell

Herb-Roasted Root Vegetables

high-fiber
Note
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.
Instructions
1
Set racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
2
Whisk oil, honey, minced garlic, chopped thyme, chopped rosemary, salt, and pepper in a large bowl. Add peeled, seeded, and cut into 1/2-inch cubes squash, peeled and cut into 1/2-inch cubes celery root, halved brussels sprouts, cut into wedges shallots, and quartered and seeded lemon; toss to coat. Divide the vegetables between the prepared pans.
3
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.
Micro nutrients
Total weight
210.95g
Carbs
22.97g
Dietary fiber
5.78g
Sugar
9.3g
Fats
5.58g
Saturated
0.86g
Poly
0.66g
Mono
3.78g
Proteins
3.7g
Iron
50.84%
Calcium
74.3%
Magnesium
71.37%
Vitamin A
1253.64%
Vitamin C
596.68%
Vitamin B6
60.57%
Sodium
73.36%
Potassium
111.25%
Cholesterol
0mg
Percentages are based on a diet of 2000 calories a day.
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