INGREDIENTS
6
Chicken thighs, bone-in
1 lb
Brussel sprouts
1 lb
Butternut squash
1 clove
Garlic
1/2 tsp
Rosemary, fresh
1/2 tsp
Thyme, fresh
1 tbsp
Dijon mustard
2 1/2 tbsp
Maple syrup, pure
1 tbsp
Coconut sugar
1/4 tsp
Pepper
3/4 tsp
Salt
1 tbsp
Apple cider vinegar
1/3 cup
Olive oil
3/4 cup
Pecans, whole