Brussels sprouts are having their moment in Victorian markets right now, and roasting is what finally wins people over — the cut edges caramelise and turn nutty instead of sulphurous. Everything goes into one tray with mustard and lemon, and dinner more or less looks after itself.
Serves 4
Nutrition (per serving, estimated)
- Energy: 418 kcal
- Protein: 44 g
- Fat: 12 g
- Carbohydrate: 26 g
- Fibre: 8 g
Estimated values.
Ingredients
- 500 g chicken breast, cut into large chunks
- 400 g Brussels sprouts, trimmed and halved
- 400 g sweet potato (about 3 medium), cut into 2 cm cubes
- 1 red onion (about 110 g), cut into wedges
- 3 garlic cloves, thinly sliced
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard (check the label if you need it gluten-free)
- Juice of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper
Method
- Heat the oven to 200°C (180°C fan) and line a large roasting tray.
- Whisk the olive oil, mustard, lemon juice, oregano, smoked paprika, salt and pepper together in a large bowl.
- Add the sweet potato, sprouts, onion and garlic. Toss well, then tip onto the tray and spread out in a single layer — crowding is what stops things browning.
- Roast for 15 minutes.
- Toss the chicken through whatever dressing is left in the bowl, nestle the pieces among the vegetables and roast for a further 20–25 minutes, turning once, until the chicken is cooked through and the sprouts are deeply caramelised at their cut edges.
- Rest for 5 minutes, then squeeze over a little more lemon if you like and serve straight from the tray.