Roasted Vegetables

Roasted vegetables are my go-to for dinner accompaniment. They are so easy to toss on a sheet pan, sprinkle with olive oil and a bit of salt and garlic powder resulting in the perfect side dish to meat, chicken and fish! You can really combine any veggies you like...tonight I added crinkled butternut squash with brussels and red onions with a bit of thyme and voila~ deliciousness!

Roasted Vegetables

1 pound brussel sprouts, cut in half
3/4 pound sliced butternut squash (I used Trader Joe's crinkle cut butternut squash)
1/2 red onion, sliced
2 tablespoon extra virgin olive oil
kosher salt
garlic poweder
fresh thyme

Toss brussel sprouts, butternut squash and red onion on large baking sheet. Sprinkle with olive oil, salt, pepper and fresh thyme. Roast in 400 degree oven for 30 minutes, tossing half way through. Enjoy!