Peel and chop carrots. Place in Multipurpose Steamer with squash. Cover and microwave on high for 5 min or until slightly softened.
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 pan.
Bake 25 min or until veggies are golden and tender.
Per serving: Calories 140, Fat 7 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 18 g (Fiber 5 g, Sugars 5 g), Protein 3 g.
Substitute one carrot with a parsnip for even more variety!