Roasted Brussel Sprouts with Butternut Squash & Chestnuts

INGREDIENTS

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound butternut squash, peeled and cut into 1" dice
• 1/2 pound chestnuts, shelled and skinned
• 3 tablespoons olive oil
• salt and freshly ground pepper
• 1 teaspoon fresh thyme
• 1 tablespoon butter (optional)

DIRECTIONS

Preheat oven to 425

Combine all ingredients except butter and toss. Season with salt/pepper

Evenly spread mixture on a baking sheet, and roast in the oven until the vegetables are cooked through and brown. (about 20-25 minutes)

Remove the vegetables from the oven. (option: stir in the butter)

Transfer to a platter and serve.