Fall Shawarma Sheet Pan
You can't beat a simple sheet pan meal on a busy weekday! 🍠🍗 This also makes great meal prep! Just add everything to one pan, let the oven do the work, and you’ve got dinner + tomorrow’s lunch sorted.
Ingridients
- 2-3 medium sweet potatoes, peeled and cubed
- 16 oz Brussels sprouts, trimmed and halved
- 1 red onion, sliced into wedges
- 1 lbs shawarma-seasoned chicken thighs (bone-in or boneless)
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 6 oz feta cheese, crumbled
Instructions
1. Preheat your oven to 400°F
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. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth.
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. 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. Remove from oven, toss with the remaing sauce, and sprinkle with the feta cheese.
