Dice carrots[1] to 1/4 inch pieces and place in a mixing bowl. Next add to the bowl 1/2 inch pieces of butternut squash (for this recipe I used precut to save time but if you purchase it whole check out this video[2] for softening the skin). Chop green onions[3] and add to a separate mixing bowl with shredded brussel sprouts. Open garbanzo bean cans and thoroughly wash them in the sink using a colander.

Begin heating olive oil in a large pot over medium heat. Once oil is shimmering add the carrots and butternut squash and mix until all veggies completely covered in oil, cook for about 5 minutes. Meanwhile begin heating a frying pan over medium heat and begin browning the ground pork sausage[4].

Finely chop the thyme and rosemary.

When the carrots and butternut squash are beginning to soften add the brussel sprouts and green onions and stir to coat. Also add the thyme, rosemary, red chili pepper flakes, and a pinch or more of salt and pepper. Mix everything together and reduce the heat to low.

After the pork sausage is browned add to the pot plus the garbanzo beans and stir to coat. Let simmer for about 10 minutes.

Finally stir in freshly squeezed lemon juice (optional).

[1] http://www.youtube.com/watch?v=E0AdAKviw0o
[2] http://video.about.com/homecooking/Butternut-Squash.htm
[3] http://www.youtube.com/watch?v=elEhXjAdths
[4] http://www.youtube.com/watch?v=ACW08JyDuVg