Simple Sheet Pan Roasted Herby Vegetables And Cranberries
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 8 oz brussels sproutschopped in half
  • 1 broccolilarge head, chopped into florets
  • 1 yellow onionchopped roughly
  • 1 sweet potatolarge, chopped into quarters (can also use butternut squash, delicata squash or pumpkin)
  • 2/3cup cranberriesfresh. if frozen, thaw to room temp
  • 1TBSP rosemarychopped
  • 1tsp dried thyme
  • salt and pepper to taste
  • 4 chicken thighsboneless or bone-in
  • 2TBSP olive oildivided
  • 1/2tsp red pepper flakesoptional
  • 1/2 lemon(for juices)
if vegan/vegetarian
  • 15 oz can of chickpeasrinsed and drained
  1. Preheat your oven to 375 F
  2. In a large bowl: add the chopped brussels sprouts, broccoli, cranberries, onion, sweet potato, rosemary, thyme, a generous amount of salt, pepper and 1 TBSP olive oil. *If using chickpeas, add them to the mix. Squeeze the 1/2 lemon over the mixture making sure not to let any seeds fall into the bowl. Use a spatula or wooden spoon to toss everything together. Pour the bowl of veggies onto a baking sheet and spread them out evenly.
  3. If using chicken: Create a space in middle of the baking sheet for the chicken thighs.
  4. Add the chicken thighs to the sheet pan and pour half of the remaining 1 TBSP oil on top. Add salt, pepper, thyme and crushed red pepper. Flip the chicken over and repeat the process.
  5. Bake uncovered for 25 minutes. No need to flip anything!