Fall Shawarma Sheet Pan

Instructions

1. 1

   Preheat your oven to 400°F

2. 2

   Peel and cube the sweet potatoes into 1-inch pieces. Trim the ends off the Brussels sprouts and slice them in half. Slice the red onion into thick wedges.

3. 3

   In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth.

4. 4

   Place the sweet potatoes, Brussels sprouts, and onion on the sheet pan. Drizzle half of the glaze over the vegetables and toss until evenly coated. Spread them into an even layer.

5. 5

   Roast for 15 minutes, remove from oven and flip the vegetables. Add chicken to sheet pan, and add back into oven. Roast for another 30 minutes or until chicken reaches an internal temperature of 165°F

6. 6

   Remove from oven, toss with the remaing sauce, and sprinkle with the feta cheese.