Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4 servings
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Celery root can also be eaten raw. Shred it or cut up into small pieces and add to a salad or coleslaw.
Ingredients
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Olive oil |
2 Tbsp (30 mL)
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Salt |
¼ tsp (1 mL)
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Black pepper |
¼ tsp (1 mL)
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Dried thyme or curry powder |
1 tsp (5 mL)
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Garlic, peeled |
1 clove
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Celery root, diced |
4 cups (1 L)
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Butternut squash, diced |
3 cups (750 mL)
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Directions
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Preheat oven to 400°F (200°C) and line baking tray with parchment paper.
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In a large bowl mix olive oil, salt, black pepper and thyme together.
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Cut celery root and butternut squash into 1inch squares. Add garlic, celery root and butternut squash to bowl and toss with olive oil mixture to coat.
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Spread vegetables onto lined tray and bake for 40 minutes or until vegetables are tender.
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Enjoy a serving of roasted vegetables alongside chicken, fish or tofu.
Optional: Save 2 servings of the Roasted Harvest Vegetables to make the Creamy Turmeric and Lentil Soup the next day.
Nutrition Information per serving (1 cup):
Calories: 154 kcal
Protein: 3 g
Fat: 6 g
Carbohydrate: 22 g
Fibre: 4 g
Sodium: 240 mg
Calcium: 100 mg
Iron: 2 mg
Last Update – September 27, 2017