Roasted Brussels sprouts and chicken thighs are a match we go back to over and over again in the Test Kitchen. Paired with cumin, thyme, sweet potatoes and a hit of sherry vinegar, they create one of our favorite easy dinner recipes.

Breana Killeen
Source: EatingWell Magazine, March/April 2018
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

  • Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.

  • Sprinkle chicken with cumin, thyme and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.

  • Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.

Nutrition Facts

350.7 calories; protein 28.6g 57% DV; carbohydrates 24.7g 8% DV; exchange other carbs 1.5; dietary fiber 6g 24% DV; sugars 5.3g; fat 15.4g 24% DV; saturated fat 3.3g 17% DV; cholesterol 130.1mg 43% DV; vitamin a iu 12281.1IU 246% DV; vitamin c 76.8mg 128% DV; folate 68mcg 17% DV; calcium 76.5mg 8% DV; iron 3.1mg 17% DV; magnesium 65.2mg 23% DV; potassium 887.4mg 25% DV; sodium 607.2mg 24% DV.

Reviews (1)

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Rating: 4 stars
03/05/2018
Cooked chicken for an additional 15 min. as it didn t seem quite fully cooked. No mention in preparation of what to do with sherry vinegar so omitted it. We enjoyed the outcome. Read More