Ingredients:

• 1 large sweet potato, chopped into wedges ~1 inch thick

• 1 can chickpeas (omit if you dislike beans but it will add protein and fiber)

• 1 pound Brussels sprouts halved and trimmed (you can swap broccoli or cauliflower but only if you’ve tried roasted Brussels sprouts as an adult and truly despise them!)

• 2 cups butternut squash peeled and cubed

• 3 Tbsp avocado oil (or preferred oil with appropriate smoke point)

• 2 Tbsp maple syrup

• 1 Tbsp chopped fresh thyme (reduce to 1 tsp if using dried, and feel free to add other fall flavor bomb herbs that you prefer ie. sage, rosemary)

• A few cracks of black pepper and sea salt (omit salt if following a reduced sodium diet or using cheese to top)

• 4 Chicken Thighs (vegetarian option: substitute tofu or veggie sausage as alternate protein)

• Optional to garnish: pomegranate seeds, feta cheese, shaved parmesan, and/or toasted pecans, pumpkin seeds for crunch/salt

• Sheet pan[s] if using 1 you may want to separate the ingredients and bake in batches to avoid overcrowding and steaming instead of roasting

  Tip #1: lining your sheet pans with parchment paper makes for easy clean up.

  Tip #2: topping with a sprinkle of roasted pumpkin seeds (aka pepitas) will add more magnesium, protein, and fiber.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.