Ingredients:
- 2 cups of diced butternut squash
- 2 cups of sliced Brussels sprouts
- 1 cup of diced carrots
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the butternut squash, Brussels sprouts, carrots, and red onion.
- Drizzle with olive oil, then sprinkle with garlic powder, thyme, salt, and pepper. Toss until well-coated.
- Spread the vegetables evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Serve warm and enjoy your healthy fall dish!
Feel free to customize with your favorite fall herbs or spices!