1 lb. Brussels sprouts, trimmed and halved
1 lb. butternut squash, cut into bite-sized pieces
½ red or yellow onion, chopped
1 lemon, thinly sliced
3 large cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon ground pepper
pinch of freshly grated nutmeg
4-6 chicken thighs (bone-in or boneless)
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1 teaspoon fennel seeds
1 teaspoon crushed red pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon pepper
4 fresh sage leaves, chopped


1. Preheat oven to 450°F. Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl, add 2 tablespoons of oil, balsamic vinegar, salt, pepper and nutmeg and toss to combine. Spread veggie mixture onto a large baking sheet.
2. Combine 2 tablespoons olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, sea salt, pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture. Bake for 30-40 minutes or until both the veggies and chicken are cooked through. Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!


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