CROCKPOT BRUSSEL SPROUTS RECIPES

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SHEET-PAN CHICKEN & BRUSSELS SPROUTS RECIPE | EATINGWELL



Sheet-Pan Chicken & Brussels Sprouts Recipe | EatingWell image

Roasted Brussels sprouts and chicken thighs are a match we go back to over and over again in the Test Kitchen. Paired with cumin, thyme, sweet potatoes and a hit of sherry vinegar, they create one of our favorite easy dinner recipes.

Provided by Breana Killeen

Categories     Paleo Chicken Recipes

Total Time 35 minutes

Number Of Ingredients 9

1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
4 cups Brussels sprouts, quartered
1 ¼ pounds boneless, skinless chicken thighs, trimmed
½ teaspoon ground cumin
½ teaspoon dried thyme
3 tablespoons sherry vinegar

Steps:

  • Preheat oven to 425 degrees F.
  • Toss sweet potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  • Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the sweet potatoes on the baking sheet.
  • Sprinkle chicken with cumin, thyme and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
  • Transfer the chicken to a serving platter. Stir vinegar into the vegetables and serve with the chicken.

Nutrition Facts : Calories 350.7 calories, CarbohydrateContent 24.7 g, CholesterolContent 130.1 mg, FatContent 15.4 g, FiberContent 6 g, ProteinContent 28.6 g, SaturatedFatContent 3.3 g, SodiumContent 607.2 mg, SugarContent 5.3 g

ONE-POT BAKED CHICKEN THIGHS WITH BRUSSELS AND SWEET POTATO



One-Pot Baked Chicken Thighs with Brussels and Sweet Potato image

Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, a quick and easy one-pot chicken dinner for a chilly, fall night.

Provided by Gina

Categories     Dinner

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 8

olive oil spray
16 ounces Brussels sprouts (halved)
2 medium sweet potatoes (8 oz each) (peeled and diced 3/4-inch)
4 large chicken thighs (on the bone, with skin (7 ounces each))
1 3/4 tsp kosher salt
fresh black pepper (to taste)
1 teaspoon garlic powder
1 1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 425°F. Spray an oval baking dish with oil.
  • Place the sweet potatoes on one side and the Brussels sprouts on the other. Spritz the vegetables with olive oil and season with 3/4 teaspoon salt, black pepper to taste.
  • Season both sides of the chicken with 1 teaspoon salt, garlic powder and rosemary. Place chicken thighs on top of the vegetables, skin side down.
  • Bake 30 minutes, set the chicken aside and stir the vegetables.
  • Place the chicken back in the dish skin side up and cook until the chicken skin is browned and the vegetables are roasted and tender, about 30 to 35 minutes more. Optional, broil 2 to 3 minutes for crisper skin.

Nutrition Facts : ServingSize 1 thigh plus 1-1/4 cups vegetables, Calories 587 kcal, FatContent 34 g, SaturatedFatContent 9 g, CarbohydrateContent 33.5 g, ProteinContent 38.5 g, CholesterolContent 194.5 mg, SodiumContent 741 mg, FiberContent 8 g, SugarContent 7 g

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