Roasted brussel sprouts and Asaparagus

I decided to roast brussel sprouts, asaparagus and a small butternut squash to have with dinner last night. I have never roasted brussel sprouts before but am so glad I did. They turned out great. Such a simple way to cook them. I will be doing this again for sure.

Ingredients

• brussel sprouts, cleaned and trimmed
• asparagus, ends taken off (if stems to thick use a veggie peeler to thin them down)
• butternut squash, cubed
• extra virgin olive oil
• salt and pepper

Heat oven to 425 degrees.

Spread brussel sprouts on cookie sheet, drizzle with olive oil, salt and pepper. Use your hands and mix the brussel sprouts around to ensure they are all covered. Put in the oven and bake for 15 minutes.

Toss squash and asparagus with olive oil (I did this part in a bowl while the brussel sprouts were in the oven), salt and pepper. Add to the oven with the brussel sprouts and roast for another 10-15 minutes.