Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: EatingWell Magazine, March/April 2018


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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

1 cup vegetables & 4 oz. chicken
351 calories; protein 28.6g; carbohydrates 24.7g; dietary fiber 6g; sugars 5.3g; fat 15.4g; saturated fat 3.3g; cholesterol 130.1mg; vitamin a iu 12281.1IU; vitamin c 76.8mg; folate 68mcg; calcium 76.5mg; iron 3.1mg; magnesium 65.2mg; potassium 887.4mg; sodium 607.2mg.

1 starch, 1 1/2 vegetable, 3 1/2 lean protein, 1 1/2 fat