Kelly Ripa’s Roasted Brussels Sprouts with Butternut Squash & Chestnuts

1 pound Brussels sprouts, trimmed and halved
1 pound butternut squash, peeled and cut into 1" dice
1/2 pound chestnuts, shelled and skinned
3 tablespoons olive oil
salt and freshly ground pepper
1 teaspoon fresh thyme
1 tablespoon butter

Preheat oven to 425

1. Combine all ingredients except butter and toss. Season with salt/pepper

2. Evenly spread mixture on a baking sheet, and roast in the oven until the vegetables are cooked through and brown. (about 20-25 minutes)

3. Remove the vegetables from the oven, and stir in the butter

4. Transfer to a platter and serve