Roasted Fall Vegetable Medley with Lemon-Garlic Chickpeas

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1.5 cups Brussels sprouts, halved
• 1 medium red onion, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1.5 cups chickpeas, drained and rinsed
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 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, halved Brussels sprouts, and sliced red onion with 2 tablespoons of olive oil. Season with salt and pepper.