“Sheet Pan” are the two most magical words you can utter to any busy bee who wears the cook hat at home. Golden honey and zesty cayenne come together for the ideal ratio of sweet to spicy in this protein- and veggie-packed family meal. Keep this one in your arsenal for minimal clean-up on hectic weeknights.
Yield 4-6 Servings
Prep Time 15 Minutes
Total Time 60 Minutes
Directions
Yield 4-6 Servings
Prep Time 15 Minutes
Total Time 60 Minutes
Ingredients
- 6 skinless, boneless chicken thighs
- 2 medium-sized sweet potatoes, peeled and cut into 1-inch disks
- 3 cups Brussels sprouts, trimmed
- 1 medium onion, sliced
- ½ cup chicken stock
- ¼ cup Nate’s Organic 100% Pure Honey
- 1 Tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ⅛ – ¼ tsp cayenne pepper (lower heat for children)
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Directions
Preheat oven to 400°F. Lightly oil a 10 x 15-inch sheet pan with sides. Toss all ingredients together to coat meat and vegetables well. Spread evenly over the baking sheet, pouring any drippings evenly over all. Bake for 35 minutes. Using a spatula, turn meat and vegetables once. Bake an additional 8-10 minutes. Serve immediately.
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