Ingredients:
1 cup large, diced butternut squash 16 ounces Brussels sprouts, halved 1 medium red onion, large diced 1/2 can (8 ounces) reduced-sodium garbanzo beans, rinsed and drained 1 head garlic (about 10 cloves), peeled 1 tablespoon olive oil Freshly ground pepper, to taste 1 lemon, juiced 2 tablespoons water 1 teaspoon Sriracha sauce 1/4 cup peanut butter 1 cup cooked quinoa 1 tablespoon finely chopped peanuts

Instructions:
Heat oven to 400 degrees and line rimmed baking sheet with parchment paper. On prepared baking sheet, arrange butternut squash, Brussels sprouts, onion, garbanzo beans and garlic; toss vegetables in olive oil and season with pepper, to taste. Roast 30-40 minutes until slightly golden in color. Halfway through baking, shake vegetables or turn over to ensure even browning. To make dressing: Mix together lemon juice, water, Sriracha sauce and peanut butter. To serve, top quinoa with roasted veggies, crushed peanuts and drizzle of lemon-peanut butter sauce.