Ingredients:

• 1 honeynut squash (cubed)

  *can also use butternut squash or pumpkin

• 1 12oz bag shaved Brussels Sprouts

• 1 1/2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp pepper

• handful mint (chopped)

• handful parsley (chopped)

• zest of 1 orange

• juice of 1/2 lemon

Method:

1. Preheat oven to 425f and line pan with parchment paper

2. Season squash with 1/2 tsp oil, 1/8 tsp salt & pepper, spread out on pan, and roast for 15 min.

3. While squash is roasting place shredded Brussels sprouts in a bowl and season with 1 tsp oil, 1/4 tsp salt and pepper, and 1/4 tsp both garlic and onion powder, and mix well with hands

4. Once squash is done roasting add Brussels sprouts to pan, spread out and roast for 15 min.

5. After 15 min. open oven and stir vegetables again then roast another 10 min.

6. Once done place vegetables on a serving plate or in a serving bowl and top with herbs and zest

7. Mix together, serve, and enjoy!