Ingredients

• 1 large red onion, cut into wedges
• 1 butternut squash, peeled, seeded, and cubed
• 1 lb Brussels sprouts, trimmed and halved
• 1 red bell pepper, cored and chopped
• 2 carrots, peeled and chopped
• 4 cloves garlic, minced or pressed
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Pro-Tip: Don't be cheap with the good olive oil! It makes a HUGE difference in flavor. I always splurge on a nice, robust olive oil for roasting; you can taste the difference. You can trust me on this, as this isn't any time to break out that mystery oil that's been hanging out in the pantry since.2021?

My Personal Touch - And a Few Mistakes Along the Way

I have tried this recipe times without number. Once, well, I totally forgot adding salt-my big mistake! The flavor came out bland, to say the least. Another time, I over-roasted the butternut squash, and it became, well, mush almost. Lessons learned! Do not forget the salt, and please keep an eye on your cooking time. Small mistakes will ruin it but teach you the real meaning of cooking.