One-Pan Butternut Squash, Brussels Sprouts, and Chickpeas

Total Time: 50 Minutes | Prep Time: 15 Minutes | Cook Time: 35 Minutes | Servings: 4

Ingredients
15 oz of Brussels sprouts
2 and 1/2 cups of butternut squash
16oz of canned chickpeas
1 lemon
2 tsp of onion powder
1/2 tsp of sea salt
1/2 tsp of black pepper
1/4 tsp of rosemary
1/4 tsp of thyme

Directions
1.  Heat a large frying pan to medium high heat and drizzle a small amount of oil in.  Slice Brussels sprouts into quarters and peel and slice butternut squash into small cubes.  Add to frying pan and saute for 15 minutes or until they begin to brown.

2. Rinse and strain chickpeas and add to frying pan.  Add in juice of 1 lemon, onion powder, sea salt, black pepper, rosemary and thyme.  Mix well.

3. Turn the heat down to medium low and cover frying pan.  Let cook for an additional 20 minutes or until all veggies are tender.  Stir occasionally.

4. Remove from heat and let cool.  Serve and enjoy!