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Export 10 ingredients for grocery delivery
Heat the oven to 425 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow leaves.
Peel the sweet potatoes, and cut into ½ inch rounds
Peel the parsnips and cut in half lengthwise (do in quarters if they are especially large)
Arrange vegetables and chicken on a large sheet pan, and drizzle with olive oil, sprinkle with salt, pepper thyme, and rosemary.
Roast for 35-45 minutes, rotating the sheet pan one time during cooking.
Remove from oven and drizzle with Balsamic Glaze.
In a small saucepan, add the balsamic vinegar and maple syrup and heat over medium until bubbles appear.
Turn the heat down to medium-low and allow to simmer for about 10 minutes until the liquid reduces by half.
Cool, and use as above.