Pecan & Walnut-Crusted Chicken with BBQ-Spiced Sweet Potato, Brussels Sprouts & Apple

Step 1

• Adjust racks to top and middle positions (top, bottom, and middle racks for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger ones if necessary). Dice sweet potato into ½-inch pieces. Halve, core, and dice apple into ½-inch pieces. Finely chop pecans and walnuts (or crush in their bags with a heavy-bottomed pan or rolling pin).

Step 2

• Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss sweet potato and apple on empty side of sheet with a drizzle of oil, half the BBQ Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, use one sheet for Brussels sprouts and another sheet for sweet potato and apple.) • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4, roast Brussels sprouts on top rack; roast apple and sweet potato on bottom rack.)

Step 3

• Meanwhile, in a small bowl, combine pecans, walnuts, a drizzle of oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. Place on a second baking sheet. Evenly spread half the Honey Dijon Dressing (save the rest for serving) onto tops of chicken. Mound with nut topping, pressing to adhere (no need to coat the undersides). • Bake on middle rack until golden and cooked through, 15-18 minutes.

Step 4

• Divide chicken and roasted veggies and apple between plates. Serve with remaining Honey Dijon Dressing on the side for dipping.