INGREDIENTS
1 1/2 lbs
butternut squash
1 lb
brussels sprouts
2
shallots
2 Tbsps
olive oil
1 tsp
thyme
1 tsp
rosemary
1/2 tsp
sage
1 serving
salt and pepper
2
apples
1/4 cup
pecans
3 Tbsps
maple syrup
1 Tbsp
dijon mustard
1/2 tsp
thyme
1 pinch
cinnamon