2cupsBrussels sproutstrimmed and halved lengthwise
Place your sheet pan in the oven, and preheat to 425 degrees F. Take care when taking it out and placing your chicken and veggies on it. It will be hot!
In a small bowl, mix mustard, maple syrup, garlic, sage and salt, and pepper. Set aside.
Put butternut squash, Brussels sprouts, and salt and pepper in a mixing bowl and toss with olive oil.
Take the hot pan out of the oven and place chicken breasts on the pan. Season with salt and pepper and then brush the maple mustard sauce all over the chicken. Now, spread mixed vegetables around the chicken, making sure not to overcrowd them. Make sure you place Brussels sprouts cut side down to get a good roasted flavor.
Place pan back in the oven and bake for 15-18 minutes. Stir vegetables and place back in the oven for another 10 minutes or until the internal temperature of the chicken reaches 165 degrees F.
If you’d like, brush remaining sauce on chicken and broil to get a little crisp on the top of the chicken.
To cut down on prep time, you can buy a bag of precut butternut squash in the produce department of your local grocery store.
Make sure you place your sheet pan in the oven while it gets to the desired temperature. Preheating your pan prevents your food from sticking and ensures a crisp, brown crust.
Make sure to cut your Brussels sprouts in half, so they have a nice flat surface to caramelize on your sheet pan.
Cutting your butternut squash to about the size of your cut Brussels sprouts ensures they’ll cook at the same rate.
So your vegetables actually roast, and not steam don’t overcrowd your pan.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!