Herb Roasted Root Vegetables

Herb-Roasted Root Vegetables

Herb-Roasted Root Vegetables


1 hour 15 minutes

Details
  • Servings:   6
  • Calories:   236
  • Protein:   7g
  •  
  • Fiber:   9g
  • Sugar:   15g
  • Carb Total:   34g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ½ pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes
  • 1 pound celery root (celeriac; about 1 large), peeled and cut into 1/2-inch cubes
  • 1 pound Brussels sprouts, halved
  • 4 shallots, cut into wedges
  • 1 lemon, quartered and seeded
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