Butternut Squash, Brussel Sprouts and Jicama Hash

INGREDIENTS

475 g

Brussels sprouts

1/2

Butternut squash, peeled and diced (about 4 cups), medium

cup Figs, dried

3 cloves

Garlic

1/2

Jicama, peeled and diced (about 4 cups), medium

Red onion, large

sprigs Rosemary, fresh

sprigs Sage, fresh

2 tbsp

Dijon mustard

1 tsp

Black pepper, freshly cracked

3/4 tsp

Himalayan or fine sea salt

1/2 tsp

Paprika, smoked

1/4 cup

Apple cider vinegar

1/4 cup

Coconut oil

75 g

Pecans