Roasted Butternut Squash and Celery Root
| 6 |
45 |
145 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
30 min |
4
|
A delicious fall inspired vegetable side dish!
Ingredients
|
3 cup
|
Butternut squash
(cubed)
|
|
1 root
|
Celery root, celeriac
(cubed)
|
|
2 tbsp
|
Olive Oil, Extra Virgin
|
|
1 clove(s)
|
Garlic
(peeled, minced)
|
|
1 tsp, ground
|
Thyme, dried
|
|
1/4 tsp
|
Salt and pepper
|
Instructions
- Preheat oven to 400°F (204°C) and line baking tray with parchment paper.
- In a large bowl, mix olive oil, salt black pepper, and thyme together.
- Cut celery root and butternut squash into 1/2-inch squares.
- Add garlic, celery root, and butternut squash to the bowl and toss with olive oil mixture to coat.
- Spread vegetables onto the baking tray and bake for 30 minutes or until vegetables are tender.
Notes:
Quick Tips
- Enjoy a serving of roasted vegetables alongside chicken, fish, or tofu.
Nutrition Facts
Per Portion
Calories
145
Calories from fat
65
Calories from saturated fat
10.4
Total Fat
7.2 g
Saturated Fat
1.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.8 g
Monounsaturated Fat
4.8 g
Cholesterol
0
Sodium
160 mg
Potassium
602 mg
Total Carbohydrate
19.6 g
Dietary Fiber
3.6 g
Sugars
3.5 g
Protein
2.3 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
