Roasted Harvest Vegetables

Roasted Harvest Vegetables

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 1
Scheduled for:
Lunch on Saturday

Ingredients for 1

Show Original

1/2 tbsp Olive oil
1/10 tsp Salt
1/10 tsp Black pepper
1/4 tsp, ground Thyme, dried ( or curry powder)
1/4 clove(s) Garlic (peeled)
3/4 cup Butternut squash (diced )


  1. Preheat oven to 400F and line baking tray with parchment paper. 
  2. In a large bowl, mix olive oil, salt black pepper and thyme (or curry powder) together.
  3. Cut celery root and butternut squash into 1-inch squares. Add garlic, celery root and butternut squash to bowl and toss with olive oil mixture to coat. 
  4. Spread vegetables onto lined tray and bake for 40 minutes or until vegetables are tender.

Enjoy a serving of roasted vegetables alongside chicken, fish or tofu. 

Nutrition Facts

Per Portion

Calories 122
Calories from fat 63
Calories from saturated fat 8.8
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 153 mg
Potassium 398 mg
Total Carbohydrate 13.5 g
Dietary Fiber 1.8 g
Sugars 2.5 g
Protein 1.2 g

Dietary servings

Per Portion

Vegetables 1.4

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada