Roasted Vegetables: Butternut Squash, Celery Root, And Radish

• 1 medium sized butternut squash, peeled and cubed into 1 1/2-inch pieces
• 2 large watermelon radishes, peeled and cubed
• 1 large celery root, peeled and cubed
• 2 to 3 tablespoons olive oil
• sea salt and ground pepper, as needed

1. Preheat the oven to 425 degrees.
2. Arranged the cubed vegetables on one or two half sheet pans. Take care not to crowd the veggies onto one pan if it is not large enough. Otherwise, the vegetables will steam rather than roast.
3. Sprinkle olive oil over the vegetables, and then sprinkle on salt and pepper to cover. With clean hands, toss the vegetables so they are well covered with olive oil.
4. Place in the oven, and after about 20 minutes, turn the vegetables with a spatula so they will evenly caramelize.
5. The roasting will take 45 minutes to an hour. If you desire, splash a bit of Meyer lemon juice over the roasted vegetables. The vegetables are done when they are softened and browned.

butternut squash, watermelon radishes, celery root, olive oil, salt

Taken from food52.com/recipes/26860-roasted-vegetables-butternut-squash-celery-root-and-radish (may not work)