Roasted Autumn Vegetable and Chickpea Salad

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large baking sheet, toss the cubed butternut squash and Brussels sprouts with 1 tablespoon of olive oil. Roast for 20-25 minutes, or until vegetables are tender and lightly browned.