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.
Servings 4 people
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!