Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs
Ingredients
- 2 pints (about 20 to 24) large Brussels sprouts, trimmed and halved
- 1 pound butternut squash, cut into bite-sized pieces
- 6 shallots, quartered with root ends attached
- 1 lemon, thinly sliced
- 6 cloves garlic, crushed
- 2 tablespoons aged Balsamic vinegar – the thicker the better
- 5 to 6 tablespoons olive oil, divided
- Salt and pepper
- About 1/4 teaspoon freshly grated nutmeg
- 8 bone-in chicken thighs, skin on or off, as you prefer
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons red chili flakes
- 1 1/2 teaspoons granulated onion
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons ground sage
- 1 1/2 teaspoons ground paprika or smoked paprika
Preparation
Preheat oven to 450°F.
Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg. Arrange sprout with their cut sides down.