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.
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.
1 lb boneless chicken breasts
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.
1 c balsamic vinegar
6 Tbsp honey
Serve over veggies.
Drizzle with balsamic honey sauce.
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