Grilled Salmon with Roasted Fall Veggies

Ingredients

• 4 4-oz salmon fillets
• 3 medium sweet potatoes, peeled and cubed
• 1 lb brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp rosemary, fresh, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the sweet potatoes, brussels sprouts, and butternut squash with 2 tablespoons of olive oil, garlic, rosemary, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet.