1. Preheat oven to 425° F.
2. Peel and chop carrots. Place in a microwave-safe bowl with squash. Cover and microwave on high for 5 min or until slightly softened.
3. Peel and slice onion. Cut Brussels sprouts into halves or quarters. In large bowl, combine steamed carrots and squash, onion, Brussels sprouts, seasoning, oil, and salt, if using. Arrange in a single layer on a lined sheet pan.
4. Bake for 25 min or until veggies are golden and tender.
