Roasted Vegetables

Name: Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 lb brussels sprouts (halved (if very large than cut into fourth's)); 2 cups chopped butternut squash ((about 10 oz), cut into 3/4 inch cubes); 1 red bell pepper (cut into 1 inch pieces); 1 small red onion (, chopped into 1 inch pieces); 2 Tablespoons olive oil; 2 cloves garlic (, minced); 1 teaspoon herbes de provence; salt and freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

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Ingredients

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1/2 lb brussels sprouts (halved (if very large than cut into fourth's))2 cups chopped butternut squash ((about 10 oz), cut into 3/4 inch cubes)1 red bell pepper (cut into 1 inch pieces)1 small red onion (, chopped into 1 inch pieces)2 Tablespoons olive oil2 cloves garlic (, minced)1 teaspoon herbes de provencesalt and freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 400 degrees F.

Step 2

Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.

Step 3

Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.