Roasted Harvest Vegetables


Preparation Time: 15 minutes 

Cooking Time: 40 minutes

Serves: 4 servings


  1. Celery root can also be eaten raw. Shred it or cut up into small pieces and add to a salad or coleslaw.  

  2. Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.


Celery root 4 cups (1 L) 
Butternut squash 3 cups (750 mL) 
Garlic 1 clove
Olive oil

2 Tbsp (30 mL) 


¼ tsp (1 mL)

Black pepper

¼ tsp (1 mL)  

Dried thyme or curry powder                

1 tsp (5 mL) 

, peeled  

1 clove

, diced       
, diced   


1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.

2. Gently rinse celery root, butternut squash and garlic under cool running water. Scrub the celery root and squash with a clean vegetable brush. Peel the garlic and set aside.

3. Preheat oven to 400°F (200°C) and line baking tray with parchment paper.

4. In a large bowl mix olive oil, salt, black pepper and thyme together.

5. 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.

6. Spread vegetables onto lined tray and bake for 40 minutes or until vegetables are tender.

7. 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 – April 2, 2024

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