Roasted Fall Vegetables

Ingredients:

1 lb. brussels sprouts
2 medium sweet onions
1 lb. butternut squash cubes
3 ounces pomegranate arils
¾ cup of Balsamic Vinegar
4 Tablespoons of olive oil
2 Tablespoons of honey
3 Tablespoons of fresh chopped sage
1 Tablespoon of Spicy Spuds and Other Stuff Chipotle Spice
½ teaspoon of sea salt
½ teaspoon black pepper

Peel and cut onions into large chunks. Wash brussels sprouts, cut off the ends and cut each one in half. Spread onions, brussels sprouts and squash cubes evenly on a large baking sheet. Sprinkle olive oil over all the vegetables. Sprinkle all the seasonings evenly over the vegetables. Roast in the oven for 30-35 minutes in a 375F oven or until golden. Mix together balsamic vinegar and honey. Sprinkle evenly over the vegetables. Sprinkle chopped fresh sage over the vegetables. Serves 8.