Maple-Miso Chicken Thighs with Brussels Sprouts & Spaghetti Squash
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Some dinners just feel like fall. This one-pan wonder brings together the sweet comfort of maple, the umami of miso, and all the cozy flavors of roasted veggies—perfect for a quiet night in or when you want to impress without the fuss.
Yields: 2 servings
Ingredients:
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Eating Well
Yields: 2 servings
Ingredients:
- 1 small spaghetti squash (about 2½ lb), halved lengthwise and seeded
- 1 ½ Tbsp extra-virgin olive oil
- 1 ¼ Tbsp pure maple syrup
- 1 Tbsp white miso
- ½ Tbsp toasted sesame oil
- 1 clove garlic, grated
- ¼ tsp grated fresh ginger
- ¼ tsp reduced-sodium soy sauce
- ⅛ tsp salt plus a pinch, divided
- 2 boneless, skinless chicken thighs (about ¾ lb total), trimmed
- ½ lb Brussels sprouts, trimmed and halved (about 2 cups)
- ½ scallion, thinly sliced (about ⅛ cup)
- ½ tsp toasted sesame seeds
- Roast the squash: Preheat oven to 425°F, placing racks in the upper and lower thirds. Arrange squash halves cut-side down on a baking sheet. Roast on the upper rack until starting to soften, about 25 minutes.
- Make the glaze: In a large bowl, whisk together the olive oil, maple syrup, miso, sesame oil, garlic, ginger, soy sauce, and ¼ tsp salt. Transfer 2 Tbsp of this mixture to a separate bowl; set aside.
- Coat and roast: Toss chicken and Brussels sprouts in the remaining glaze. Arrange chicken (smooth side up) and sprouts (cut side down) on another rimmed sheet pan. Place it on the lower oven rack beneath the squash. Roast 15 minutes, or until the squash is tender and chicken reaches 165°F.
- Finish and broil: Remove the squash; cool slightly. Move chicken and sprouts to the upper rack, switch oven to broil, and brown 4–5 minutes. Sprinkle with the remaining pinch of salt.
- Assemble: Scrape the squash into strands and toss with the reserved glaze. Divide among plates and top with chicken, Brussels sprouts, scallion, and sesame seeds.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
