Herb Roasted Root Vegetables
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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