Fall Harvest Veggie Bake

Makes 2 servings

INGREDIENTS:

• 1 Acorn squash, cut crosswise into 1-inch thick rings, strings and seeds removed
• 2 beets, sliced
• 1 cup (about 16) baby carrots
• ½ red onion, cut into 1-inch-thick wedges
• 1 cup Brussels sprouts
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1 tsp fresh thyme leaves
• ¼ tsp salt
• ⅛ tsp ground nutmeg
• Pinch of red pepper flakes
• ¼ cup pomegranate seeds
• 1 Tbsp pumpkin seeds

DIRECTIONS:

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, toss together squash, Brussels sprouts, beets, carrots, onion and garlic with olive oil. Season with thyme, salt, nutmeg, and red pepper flakes. Spread the vegetables out on a rimmed baking sheet.
3. Bake for 20 minutes, until veggies are tender.
4. Remove vegetables from the oven, sprinkle with pomegranate arils and pumpkin seeds! Enjoy!