From the kitchen of Stephanie Knewasser. This
recipe for brussels sprouts, pear & butternut
squash alongside chicken drizzled with a balsamic
honey sauce is based on a recipe from
Publix.
Preheat oven to 425.
Line a baking sheet with foil.

Remove tough root ends from:
 1 lb Brussels sprouts
Cut into quarters.
Place in a large microwave safe bowl.
Cover & cook on high for 4 minutes.

Combine:
 1 tsp salt
 1/2 tsp pepper
 1 tsp Italian seasoning

Add to cooked Brussels sprouts:
 1 - 2 large red pears, diced
 4 c butternut squash, peeled & diced
 
2 Tbsp oil
 1 tsp of spice mixture
Mix to coat.

Season:
 1 lb boneless chicken breasts
with:
 
remaining salt/ pepper/ Italian seasoning

Place chicken on prepared baking sheet.
Arrange veggies, single layer, around chicken.
Bake @ 425, 25 - 30 minutes or until chicken has
temp of 165.

C
ombine:
 1 c balsamic vinegar
 6 Tbsp honey

Slice chicken.
Serve over veggies.
Drizzle with balsamic honey sauce.

"I never said most of the things I said."
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