Roasted Fall Veggies

Preheat oven to 420 degrees.

Parboil brussels sprouts: in a pot cover sprouts in salted water. Bring to a boil and boil for 2-3 minutes. Strain and run under cold water.

Cut red onion into half-moons and cover in salt.

Cut acorn squash in half, spoon out seeds, and cut into crescents and cover with extra virgin olive oil. Combine brown sugar, cinnamon, nutmeg, and salt. Rub squash with sugar spice mix.

Chop off ends of brussels sprouts and cut in half. Cover with extra virgin olive oil, garlic, onion powder, balsamic vinegar, and salt and pepper to taste.

Add all veggies to a sheet pan. Bake for 20 minutes and then broil for 2 minutes.

Serve!