Sheet Pan Roasted Brussels Sprouts and Cauliflower With Chicken

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Ingredients

  • 16-ounces Brussels sprouts
  • 1 head cauliflower
  • 1 head garlic, cloves separated and peeled
  • 1-2 teaspoons fine sea salt
  • 1-2 teaspoons freshly ground pepper
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 6 chicken skin-off thighs
  • Fresh herb sprigs for garnish (parsley, thyme, rosemary)
  • 1 cup cherry tomatoes, halved (or more, if desired)
  • Balsamic vinegar or hot honey to finish after roasting, optional

Directions

  1. Preheat oven to 425 F.
  2. Rinse and trim Brussels sprouts. Rinse and cut cauliflower into same-size pieces as Brussels sprouts. Place veggies and garlic in large bowl. Toss with about 2 tablespoons olive oil, salt and pepper. You will use less oil by tossing them in the bowl as opposed to drizzling in the baking sheet.
  3. Line baking sheet with parchment paper. Place cut vegetables and garlic on baking sheet in single layer. Note: You might need more than 1 baking sheet. With everything in 1 layer, it allows the veggies to brown instead of steam.
  4. Toss chicken thighs in bowl with about 1 tablespoon of olive oil, salt and pepper. Place in between veggies on baking sheet.
  5. Roast to desired doneness, approximately 40-45 minutes.
  6. Serve with fresh herb sprigs, cherry tomatoes and add a drizzle of balsamic vinegar or hot honey, if desired.

https://www.cutco.com/learn/-sheet-pan-roasted-brussels-sprouts-and-cauliflower-with-chicken