Sheet Pan Maple and Brown Sugar Chicken, Butternut Squash, and Brussels Sprouts

Sweet and savory and full of fall flavor! This sheet pan maple and brown sugar chicken, butternut squash, and brussels sprouts is the perfect easy supper.

It’s fall, y’all! I mean, it’s been fall for a while, but who doesn’t love all the delicious fall veggies?! This time of year, when it gets dark out super early, the last thing I want to do is spend a lot of time cooking. That’s why sheet pan meals are one of my favorite ways to cook. They’re easy to throw together quickly and are equally easy to clean up.

To get this recipe ready, halve your brussels sprouts and peel, de-seed, and cut your butternut squash into cubes. You can save your squash seeds to roast in the oven, if desired.

Then, in a small bowl, whisk together the olive oil, maple syrup, brown sugar, dried parsley, and ground black pepper. Keep whisking until the brown sugar is dissolved and evenly incorporated in the mixture. It will be pretty thick.

Pour your maple and brown sugar mixture over the chicken, butternut squash, and brussels sprouts and toss to coat. Spread them evenly onto a baking sheet lined with a silicone baking mat, parchment paper, or foil. Roast in the oven at 400 degrees Fahrenheit for 20-30 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the veggies can be easily pierced with a fork.

And that’s all there is to it! Enjoy!

If you try this recipe, please be sure to leave a rating and your thoughts in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!

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4 from 1 vote

Sheet Pan Maple and Brown Sugar Chicken, Butternut Squash, and Brussels Sprouts

Sweet and savory and full of fall flavor! This sheet pan maple and brown sugar chicken, butternut squash, and brussels sprouts is the perfect easy supper.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course

Keyword: brown sugar, brussels sprouts, butternut squash, chicken, maple syrup, roasted vegetables, sheet pan

Servings: 4 people

Author: Amanda Hookom @HookomOnHealth

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 lbs butternut squash peeled, seeded, and cut into ~1" cubes
• 1 lb brussels sprouts halved
• 1/2 cup olive oil
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 2 tbsp dried parsley
• 1 tsp ground black pepper

Instructions

• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
• Whisk together olive oil, maple syrup, brown sugar, dried parsley, and ground black pepper until evenly combined.
• Pour mixture onto chicken breasts, butternut squash, and brussels sprouts and toss to coat.
• Spread coated chicken breasts, butternut squash, and brussels sprouts evenly onto prepared baking sheet.  Roast in oven for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and squash and brussels sprouts can be easily pierced with a fork.

Notes

• Shake it up by trying carrots, acorn squash, purple onion, or other fall veggies.
• You can try using pork loin, turkey breasts, or another protein instead of chicken, if desired.
• Make it a bit spicier by adding some chili powder or cayenne pepper to make a sweet and spicy supper!