2cbaby portobello mushrooms, cleaned and stems trimmed
2cbutternut squash, peeled, seeded and cut into 3/4-inch chunks
1clove garlic, finely chopped
2tspchopped fresh rosemary
2tspchopped fresh thyme
2cBrussels sprouts, ends trimmed and scored with cross-cut
Heat oven to 400° F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.