Roasted Autumn Veggie Medley with Lemon-Garlic Chickpeas

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 cups Brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 medium lemon, juiced
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a large bowl, toss the butternut squash, Brussels sprouts, and red onion with 1 tablespoon of olive oil. Season with salt and pepper.