Seasonal vegetables and your choice of protein are tossed in a sweet and tangy herb marinade, then roasted together until tender and caramelized. This colourful sheet pan dinner requires minimal prep and cleanup, and the leftovers make an easy lunch the next day!
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
For the sheet pan
1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium sweet potato, cut into ¾-inch cubes
3 cups Brussels sprouts, trimmed and halved
1 small red onion, cut into wedges
3 cloves garlic, minced
Chopped fresh parsley or sliced green onion, for serving
For the marinade
3 tablespoons extra-virgin olive oil
1½ tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat the oven. Heat the oven to 425°F or 220°C. Line a large, rimmed sheet pan with parchment paper.
Prepare the marinade. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, thyme, rosemary, smoked paprika, salt, and pepper.
Season the ingredients. Add the chicken, sweet potato, Brussels sprouts, red onion, and garlic. Toss until everything is evenly coated.
Arrange the sheet pan. Spread the mixture in a single layer, leaving a little space between the ingredients. Place the Brussels sprouts cut side down to help them brown.
Roast. Bake for 25 to 30 minutes, tossing once halfway through, until the sweet potato is fork-tender and the chicken reaches an internal temperature of 165°F or 74°C.
Finish and serve. Sprinkle with parsley or green onion and serve warm.
Choose Your Protein
Chicken thighs work especially well because they remain tender while the vegetables roast. You can also use:
Chicken or turkey sausage: Use about 450 g or 1 pound of sausage. Roast with the vegetables for the full cooking time.
Extra-firm tofu: Press and cube a 400 to 450 g block. Toss gently with the marinade and roast with the vegetables for 25 to 30 minutes.
Chickpeas: Drain and rinse one 540 mL can, about 2 cups. Pat dry before coating with the marinade so they roast rather than steam.
Salmon: Use four small fillets or about 450 to 600 g total. Begin roasting the vegetables first, then add the salmon during the final 10 to 14 minutes, depending on thickness.
For a plant-based version, use tofu or chickpeas and replace the honey with maple syrup.
Why You’ll Love It
Simple: Everything cooks on one pan, with only one mixing bowl needed for preparation.
Flexible: Change the protein or use the seasonal vegetables already in your kitchen.
Flavourful: Apple cider vinegar, Dijon, herbs, and a small amount of honey create a savoury, sweet, and tangy finish.
Meal-prep friendly: Refrigerate leftovers for up to three days and reheat for an easy lunch.
Easy Ways to Customize It
Swap the vegetables: Try carrots, parsnips, cauliflower, broccoli, squash, potatoes, or bell peppers. Cut firm vegetables into similar-sized pieces so they cook evenly.
Add crunch: Finish with chopped walnuts, almonds, or pumpkin seeds.
Add cheese: Sprinkle with feta, goat cheese, sharp white cheddar, or Gruyère after roasting.
Change the sweetness: Replace honey with maple syrup.
Serve it your way: Enjoy as-is, over leafy greens, or with quinoa, brown rice, or riced cauliflower.