PREP 15 min | COOK 25 - 30 min at 400°F | SERVES 4 - 6 
INGREDIENTS
1 red onion
1 red pepper
2 cups Brussels sprouts
1 delicata squash
1 cup chopped green beans
2 – 3 Tbsp extra virgin olive oil
Salt and pepper
INSTRUCTIONS
Preheat oven to 400 degrees F. Line sheet pan with parchment paper.
Clean and chop onion, pepper, and squash into uniform sizes - 1 – 2 inch pieces. Wash Brussels sprouts and halve. Rinse green beans and chop into 1 inch pieces.
Arrange vegetables in single layer on sheet pan and drizzle with olive oil. Using a spoon or your hands, coat vegetables with the oil. Season with salt and pepper.
Roast for 20 - 25 minutes in oven.
Notes : This recipe works for many types of vegetables - try cauliflower, cherry tomatoes, pieces of kale, broccoli, summer squash, carrots, parsnips, sweet potatoes, and more. The trick is the consistency in size of vegetable for even roasting. Enjoy!