Healthy, cozy and effortless is calling my name

Life starts all over again when it gets crisp in the fall.”

F. Scott Fitzgerald

I’m sure that I’m starting to sound like a broken record by now, but as a home cook, there’s nothing quite so rewarding as when a recipe comes together quickly and easily and is a complete success enjoyed by all. It is such a satisfying feeling of accomplishment. I experienced that a few nights ago when I made “Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts.”

I was scouring the internet recently when I stumbled upon an article called “13 Healthy Sheet-Pan Chicken Recipes with Fall Vegetables for Cozy, Effortless Meals.” That sounded right up my alley. We’re trying to eat healthier. I love a good sheet pan meal. I love fall vegetables. And cozy and effortless is always appealing. It checked a lot of boxes. What’s not to like, right? All of the recipes looked amazing, but this one really caught my attention. I think because I’ve been on a big sweet potato kick lately – savory only – in which I don’t seem to tire of them.

It wasn’t too long ago in this very space that I referred to something as “fall on a plate,” and this is another dish that fits nicely into that same category. This came together so easily and was absolutely delicious. Try it. I really think you’ll like it.

And I’ll forewarn you now. Don’t be surprised if more entries from the article “13 Healthy Sheet-Pan Chicken Recipes with Fall Vegetables for Cozy, Effortless Meals” show up here in the coming weeks. They all looked so good – and healthy – that I know I’ll be trying out more of them.

Maple-Roasted Chicken Thighs with Sweet Potato Wedges and Brussels Sprouts

From eatingwell.com

• 2 tablespoons pure maple syrup
• 4 teaspoons olive oil
• 1 tablespoon snipped fresh thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 pound sweet potatoes, peeled and cut into 1-inch wedges
• 1 pound Brussels sprouts, trimmed and halved
• Nonstick cooking spray
• 4 bone-in chicken thighs, skinned
• 3 tablespoons snipped dried cranberries
• 3 tablespoons chopped pecans, toasted

Preheat the oven to 425 degrees F. In a small bowl combine maple syrup, 1 teaspoon of the oil, the thyme, ¼ teaspoon of the salt and ¼ teaspoon of the pepper. In a large bowl combine sweet potatoes and Brussels sprouts. Drizzle with the remaining 3 teaspoons of oil and sprinkle with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper; toss to coat.

Line a 15x10-inch baking pan with foil. Heat the prepared pan in the oven for 5 minutes. Remove the pan from the oven and coat with cooking spray. Arrange chicken, meaty sides down, in the center of the pan. Arrange vegetables around chicken. Roast 15 minutes.

Turn chicken and vegetables; brush with maple syrup mixture. Roast 15 minutes more or until chicken is done (at least 175 degrees F) and potatoes are tender. Serve topped with pecans and cranberries.