Ingredients
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1/3 cup EVOO, divided
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3/4 tsp kosher salt
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1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces
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4 (6oz) skin on, bone in thighs
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1/2 tsp fresh ground pepper, divided
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2 cups Brussels Sprouts, cut in half
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1 1/2 cup rough chopped carrots
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3 tbs finely chopped shallots
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4 tbs apple cider vinegar
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1 tbs light brown sugar