Step 1

Heat the oven to 425 degrees F.

Step 2

Cut off the ends of the Brussels sprouts and pull off any yellow leaves.

Step 3

Peel the sweet potatoes, and cut into ½ inch rounds

Step 4

Peel the parsnips and cut in half lengthwise (do in quarters if they are especially large)

Step 5

Arrange vegetables and chicken on a large sheet pan, and drizzle with olive oil, sprinkle with salt, pepper thyme, and rosemary.

Step 6

Roast for 35-45 minutes, rotating the sheet pan one time during cooking.

Step 7

Remove from oven and drizzle with Balsamic Glaze.

Step 8

Devour.

Step 9

In a small saucepan, add the balsamic vinegar and maple syrup and heat over medium until bubbles appear.

Step 10

Turn the heat down to medium-low and allow to simmer for about 10 minutes until the liquid reduces by half.

Step 11

Cool, and use as above.