(makes 4 servings)
- 1 pound chicken thighs, diced
- 2 cups Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- salt + pepper, to taste
- In a small mixing bowl, whisk olive oil, mustard, honey, salt, and pepper.
- Toss all ingredients in the mixture and spread evenly on a sheet pan.
- Roast 25–30 min at 400°F, flipping once.