1/4 cup Brummel & Brown Original Spread, melted
1 large clove garlic, minced
1 tsp. grated orange peel
1/2 tsp. crushed dried rosemary leaves
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
8 ounces butternut squash, cut in large cubes, about 2 cups
1 package (10 oz.) Brussels sprouts, trimmed and halved lengthwise
1 pint heirloom cherry tomatoes
3/4 lb. boneless, skinless chicken thighs, cut in large chunks
1 cup brown rice, cooked according to package directions
1 large orange, cut in wedges
Preheat oven to 425°.
Combine Brummel & Brown Spread, garlic, orange peel, rosemary, salt, and cracked black pepper in small bowl.
Toss butternut squash with 1 Tablespoon spread mixture and arrange on one quarter of a baking sheet.
Toss sprouts with 1 Tablespoon spread mixture and arrange on one quarter of the baking sheet.
Toss tomatoes with 1 Tablespoon spread mixture and arrange on one quarter of the baking sheet.
Toss chicken with remaining spread mixture and arrange on remaining quarter of the baking sheet.
Roast chicken and vegetables 25 minutes or until chicken is thoroughly cooked and vegetables are tender. Arrange chicken and vegetables in sections over brown rice in bowls. Serve with orange wedges.
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