This recipe is most definitely cold-weather-worthy. With that being said, I made it over 15 times this summer, so in our house it goes in the “all seasons” category. More importantly, it goes in the EASY pile! I’ve usually got this pan prepped and ready in as much time as it takes the oven to preheat. What a keeper!
Use your creativity to alter this recipe to the amount of people you’re serving, the seasonal foods available at the grocery store, or what you’re in the mood for! The following recipe is very specific, considering how many different combinations I’ve used in the past. Instead of brussel sprouts, try broccoli, cauliflower, or carrots. Instead of brown sugar sweet potatoes, use some savory seasonings like thyme and rosemary, or use white or red potatoes. Don’t have chicken? Pork chops would be delicious!
What you’ll need:
1 medium to large sweet potato, cut into small cubes
10 halved brussel sprouts (about 1.5-2 cups)
1 lb chicken. For this recipe, I love to use thighs, but have used everything from
drumsticks to chicken breasts. Bone-in makes for juicier (and cheaper) chicken!
Olive Oil, for drizzling
1 tbsp brown sugar
1/2 tsp cinnamon
1/2-1 tsp meat seasoning , or salt and pepper(I love to try McCormick seasonings)
1/2-1 tsp garlic salt
2 tbsp balsamic vinegar
How to make it:
1. Preheat oven to 425 degrees. Spray a 9×13 glass baking dish with nonstick cooking spray.
2. Lay chicken across the middle of the dish. Toss brussel sprouts onto one side of the chicken, and the chopped sweet potatoes onto the other.
3. Drizzle entire dish lightly with olive oil.
4. Sprinkle garlic salt over brussel sprouts, and drizzle with balsamic vinegar.
5. Sprinkle meat seasoning over chicken.
6. Sprinkle brown sugar and cinnamon over sweet potatoes.
7. Pop into the oven for 30-35 minutes. If you like your veggies crispy, you can keep the pan in for 40 minutes.