Simple Sheet Pan Roasted Herby Vegetables And Cranberries
Servings: 4 servings
Ingredients
- 8 oz brussels sprouts chopped in half
- 1 broccoli large head, chopped into florets
- 1 yellow onion chopped roughly
- 1 sweet potato large, chopped into quarters (can also use butternut squash, delicata squash or pumpkin)
- 2/3 cup cranberries fresh. if frozen, thaw to room temp
- 1 TBSP rosemary chopped
- 1 tsp dried thyme
- salt and pepper to taste
- 4 chicken thighs boneless or bone-in
- 2 TBSP olive oil divided
- 1/2 tsp red pepper flakes optional
- 1/2 lemon (for juices)
if vegan/vegetarian
- 15 oz can of chickpeas rinsed and drained
Instructions
- Preheat your oven to 375 F
- 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.
- If using chicken: Create a space in middle of the baking sheet for the chicken thighs.
- 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.
- Bake uncovered for 25 minutes. No need to flip anything!
