Fall Roasted Veggies with Honey Mustard Vinaigrette

FALL ROASTED VEGGIES with a Honey Mustard Vinaigrette

Makes 4 servings:

Per serving:

Calories: 190, Protein: 5.85g, Carbohydrates: 37g, Fat: 4.25g, Fiber: 6.53g

Ingredients:

2 lb bag of brussel sprouts, stems removed and cut in half

2 lb bag of chopped butternut squash, chopped in even pieces

1 large red onion, chopped in even pieces (similar size to squash so it cooks evenly)

Vinaigrette:

2 tbsp Dijon mustard

2 tbsp honey

1 tbsp olive oil

Salt and Pepper

2 garlic cloves minced (or 2 frozen cubes)

1 tbsp balsamic vinegar

Directions:

1. Preheat the Oven:

   • Preheat your oven to 400 degrees.

2. Prepare the Vegetables:

   • In a large bowl, combine the halved Brussels sprouts, chopped butternut squash, and red onion.

3. Make the Vinaigrette:

   • In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, balsamic vinegar, and a pinch of salt and pepper until well combined.

   • Pour onto veggies and toss to combine!

4. Roast the Vegetables:

   • Spread the vegetable mixture evenly on a large baking sheet. Ensure the vegetables are in a single layer for even cooking.

   • Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and crispy, stirring halfway through for even browning.