Roasted Autumn Vegetable Medley with Lemon-Herb Vinaigrette

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the cubed butternut squash, Brussels sprouts, and sliced red onion with 2 tablespoons of olive oil. Season with salt and pepper.