A convenient and flavorful sheet pan recipe that combines the sweetness of maple with the umami depth of miso, complemented by tender chicken and roasted seasonal vegetables like Brussels sprouts and butternut squash, all brought together with a vibrant sesame-scallion dressing. Perfect for a busy weeknight.
Easy Maple Miso Sheet Pan Dinner
A convenient and flavorful sheet pan recipe that combines the sweetness of maple with the umami depth of miso, complemented by tender chicken and roasted seasonal vegetables like Brussels sprouts and butternut squash, all brought together with a vibrant sesame-scallion dressing. Perfect for a busy weeknight.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 1 lb Brussels sprouts trimmed and halved
- 1 medium butternut squash peeled
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp maple syrup
- 2 tbsp white miso paste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp grated fresh ginger
- 2 cloves garlic minced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp chopped scallions green parts only
- 1 tsp toasted sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, Brussels sprouts, and butternut squash. Drizzle with olive oil, salt, and pepper, tossing to coat evenly.
- In a small bowl, whisk together maple syrup, white miso paste, soy sauce, ginger, and minced garlic until smooth.
- Pour the maple-miso mixture over the chicken and vegetables. Toss well to ensure everything is thoroughly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two pans if necessary for even roasting.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the chicken and vegetables halfway through cooking for even browning.
- While the chicken and vegetables are roasting, prepare the sesame-scallion dressing. In a small bowl, whisk together rice vinegar, sesame oil, and chopped scallions.
- Once roasted, remove the sheet pan from the oven. Drizzle the sesame-scallion dressing over the cooked chicken and vegetables. Garnish with toasted sesame seeds.
- Serve hot, optionally with a side of rice or quinoa.
Notes
For best caramelization, avoid overcrowding the sheet pan; use two if necessary. Feel free to substitute other root vegetables like sweet potatoes or carrots for butternut squash. Serve this vibrant meal alongside a bed of jasmine rice or quinoa for a complete and satisfying dinner. Leftovers store well in an airtight container for up to 3 days.
