Maple–Miso Sheet-Pan Chicken with Brussels, Peppers & Red Onion
A delicious fusion of chicken, brussel sprouts, peppers, and red onion glazed with maple and miso.
Ingredients
- 1/3 cup white miso
- 1/3 cup maple syrup
- 1/3 cup extra-virgin olive oil
- 1 tsp ground cumin
- 12 oz brussel sprouts trimmed and halved
- 2 colored bell peppers (red, yellow or orange) cut into 1-inch squares
- 1 large red onion cut into 1-inch chunks
- 2 pounds boneless, skinless chicken breasts cut into 1½-inch cubes
- salt and pepper to taste
- more maple syrup to drizzle
Instructions
- Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.
- In a medium mixing bowl, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside.
- Add the Brussels sprouts, peppers, onions, and chicken to the bowl and toss to mix.
- Pour the miso mixture over the chicken and vegetables and mix thoroughly. Season with salt and pepper and mix some more.
- Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.
- Place in the oven and bake for 15 minutes. Remove the chicken and vegetables from the oven and mix them together, distributing the chicken and vegetables evenly throughout. Salt and pepper once again. Place back in the oven for 15 more minutes.
- Remove from oven and test onions and Brussels sprouts for doneness. If not yet done, redistribute everything and return it to the oven for an additional 15 minutes.
- Remove from oven. Turn oven to broil and raise the level higher. Redistribute everything again, then drizzle maple syrup all over the chicken/vegetable mixture, about 3-4 tablespoons worth. Salt to taste. Place baking sheet in oven under broiler for 2-3 minutes, to create a nice char on top. Remove and serve immediately.