Roasted Brussels Sprouts, Potatoes, and Chicken
A versatile, fall, baked dish, our tasty version features potatoes and Brussels sprouts. Other fall vegetables -- such as parsnips, carrots, and cabbage -- could be substituted.
Ingredients
- 3 cups Brussels sprouts, halved vertically(about 3/4 pounds, fresh or frozen)
- 4 small red potatoes, cut into chunks
- 1/2 cup chopped onion
- 2 cloves garlic, minced
+ 7 more ingredients
Instructions
1
Preheat oven to 325 °F.
2
In a 2 quart baking dish coated with cooking spray, toss Brussels sprouts, potatoes, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
3
In a small bowl, mix cheese with milk.
4
Coat chicken breasts with remaining olive oil.
5
Nest among vegetables in baking dish.
6
Top with cheese mix.
7
Cover with foil and bake for 40 to 45 minutes or until chicken is done.
Nutrition Estimate
348Calories
38gProtein
20gCarbs
12gFat
Per serving • Estimated by Blinner AI