Nutrition Facts

Serving Size½ of recipe
Total Fat31 g
Saturated Fat14 g
Sodium632 mg
Total Carbohydrate34 g
Dietary Fiber6 g
Protein16 g

Servings and Times


Ingredients and Preparation

Celery root, peeled and sliced into small, thin pieces *½ cup
Medium carrot, peeled and sliced1
Large sweet potato, peeled and diced½
Medium Yukon gold potato, scrubbed and sliced1
Zucchini, cut into thick slices½
Red onion, sliced½
Olive oil2 tablespoons
Kosher salt¼ teaspoon
Dash of freshly ground pepper
Aluminum foil
Goat cheese (or substitute another flavorful cheese, such as bleu)4 ounces

*The harder the vegetable, the smaller it should be cut so that everything cooks evenly.

  1. Directions
  2. Preheat oven to 400°F.
  3. Combine all of the vegetables and olive oil in a large bowl. Toss together and then season with salt and pepper. Toss again and then portion onto 2 large pieces (approximately 12 inches by 12 inches) of doubled up foil.
  4. Crumble cheese onto the top of the vegetables. Then fold up the ends of the foil and scrunch together to seal. Bake for 25 minutes. Open packets carefully to allow steam to escape. Slide veggies out of the packets and onto plates. Enjoy!