INGREDIENTS
2 c. to tab (30 mL) mustard
2 c. to tab (30 mL) Dijon mustard
3 c. to tab (45 mL) maple syrup
2 c. tsp (10 mL) sauce reduced salt soy
1 c. to tab (15 mL) fresh ginger, finely chopped
8 high boneless thighs, skin removed (about 1 1/4 lb / 750 g)
4 cups (1L) Brussels sprouts, halved
1 c. to tab (15 ml) olive oil
Salt and freshly ground black pepper
PREPARATION
1. In large bowl, whisk together the mustard, maple syrup, soy sauce and ginger. Salt and pepper. Add chicken thighs and mix well. Put the chicken thighs on a baking sheet lined with parchment paper.
2. Put the sprouts on another baking sheet lined with parchment paper. Drizzle with oil, salt and pepper. Mix, then spread in a single
layer.
3. Place the plates in the oven at 400ºF (200 ° C) and cook about 20 minutes or until the juices run chicken when pricked with a fork is clear and the sprouts are gold (invert the plate halfway through cooking).
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