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For this dish, you need a few key items that create a sweet and savory blend. Here’s the list of ingredients: - 1 lb chicken tenderloins - 1 lb Brussels sprouts, halved - 1/4 cup pure maple syrup - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional for spice) These ingredients work together to make a tasty meal. The chicken tenderloins are lean and cook quickly, perfect for a sheet pan dish. Brussels sprouts add a nice crunch and flavor. Maple syrup gives a touch of sweetness, while Dijon mustard adds tang. Olive oil helps everything roast nicely. Garlic and thyme bring in more flavor. You can adjust the salt and pepper to your liking. If you want some heat, add red pepper flakes! Each ingredient plays a role in making this dish special. Using fresh and quality ingredients makes a big difference. Enjoy gathering these items for a fun cooking adventure! - Preheat the oven: Start by setting your oven to 425°F (220°C). This heat will help cook the chicken and Brussels sprouts evenly and give them a nice color. - Whisking the marinade: In a small bowl, mix together 1/4 cup of pure maple syrup, 1/4 cup of Dijon mustard, 2 minced garlic cloves, 1 teaspoon of dried thyme, 2 tablespoons of olive oil, salt, pepper, and optional red pepper flakes. Whisk well until everything blends smoothly. - Marinating the chicken: Place 1 pound of chicken tenderloins in a zip-top bag or a shallow dish. Pour half of the marinade over the chicken. Seal the bag or cover the dish. Let it marinate in the fridge for at least 30 minutes. This step adds flavor to the chicken. - Preparing the Brussels sprouts: While the chicken marinates, trim the ends of 1 pound of Brussels sprouts and cut them in half. This helps them cook evenly. Spread the halved sprouts on a large sheet pan. - Arranging on the sheet pan: After marinating, take the chicken out of the fridge. Place the chicken tenderloins on the sheet pan with the Brussels sprouts. Drizzle the reserved marinade over everything to boost the flavor. - Roasting instructions: Put the sheet pan in the preheated oven. Roast for 20 to 25 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The Brussels sprouts should be tender and caramelized by then. - Resting period: Once you take the pan out of the oven, let the dish rest for about 5 minutes. This allows the juices to settle in the chicken, keeping it moist. - Serving suggestions: Serve the chicken and Brussels sprouts warm. Drizzle any remaining sauce from the pan over the dish for extra flavor. For a lovely touch, garnish with fresh thyme and a drizzle of maple syrup. This dish looks and tastes fantastic on a large platter! - Use a zip-top bag or shallow dish for marinating. This makes it easy to coat the chicken well. - Marinate the chicken for at least 30 minutes. For best results, aim for 2 hours. - If you have time, marinating overnight adds more flavor. - To ensure perfect doneness, check the chicken's internal temperature. It should reach 165°F (75°C). - To get that nice caramelization on the Brussels sprouts, make sure they are spread out on the pan. This allows for even roasting. - If you want more browning, you can broil them for the last few minutes of cooking. - Serve the chicken and Brussels sprouts on a large platter. This looks inviting for family-style meals. - Drizzle extra maple syrup over the top for a sweet touch. - Garnish with fresh thyme for color and a pop of flavor. This adds a nice contrast to the dish. {{image_2}} Alternatives for pork If you want to swap out the pork, try chicken or turkey. These meats will absorb the maple Dijon flavor well. For a vegetarian option, use tofu or tempeh. Both options will soak up the marinade nicely. Using different vegetables Brussels sprouts are great, but you can mix it up. Try green beans, carrots, or bell peppers instead. Just make sure to cut them into similar sizes for even cooking. Adding spices for heat Do you like spice? Add red pepper flakes or cayenne pepper to the marinade. This will give your dish a nice kick. If you want more flavor, try smoked paprika or cumin. Sweetness enhancements For extra sweetness, add brown sugar or honey to the mix. This will balance the tang of the Dijon mustard. You can also add a splash of apple cider vinegar for a touch of acidity. Grilling vs. baking You can grill the chicken and Brussels sprouts if you prefer. Just preheat your grill to medium-high heat. Cook until the chicken is done, about 6-8 minutes per side. The sprouts will take a bit longer, so keep an eye on them. Skillet cooking option For a quick meal, use a skillet. Heat some olive oil in a large pan. Cook the chicken for about 5-7 minutes per side, then add the Brussels sprouts. Sauté until tender, about 10 minutes. This method gives a nice sear and flavor. To store leftovers, place them in an airtight container. This keeps the food fresh. Make sure to cool the dish to room temperature first. I recommend using glass or plastic containers with tight lids. This helps avoid spills and keeps the flavor intact. For freezing, let the dish cool completely. Then, divide it into single portions. Use freezer-safe bags or containers. Squeeze out as much air as possible. This prevents freezer burn. To reheat frozen meals, thaw them in the fridge overnight. Then, heat in the oven at 350°F (175°C) until warm. You can also use a microwave. Just make sure it heats evenly. Stir halfway through if using a microwave. Enjoy your meal once it's hot! In this article, we covered a tasty dish featuring chicken tenderloins and Brussels sprouts. You learned about the key ingredients and how to prepare and cook them perfectly. I shared important tips for marinating and presentation, plus fun ways to change up flavors. Remember, you can store leftovers for later or even freeze meals. With these steps, you can make a delicious meal that impresses everyone. Enjoy trying this recipe in your kitchen!

Sheet-Pan Maple Dijon Pork Tenderloin and Brussels Sprouts

Discover the deliciousness of sheet-pan sweet and savory maple Dijon chicken with Brussels sprouts! This easy recipe combines tender chicken tenderloins and caramelized Brussels sprouts, all drizzled with a mouthwatering maple-Dijon sauce. Perfect for busy weeknight dinners, it’s simple to prepare and packed with flavor. Click through to explore this recipe and bring a delightful twist to your meal!
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Ingredients
  

1 lb chicken tenderloins

1 lb Brussels sprouts, halved

1/4 cup pure maple syrup

1/4 cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional for spice)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, dried thyme, olive oil, salt, pepper, and red pepper flakes (if using) until well combined.

      Place the chicken tenderloins in a zip-top bag or a shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes.

        While the chicken is marinating, prepare the Brussels sprouts by trimming the ends and halving them. Place the Brussels sprouts on a large sheet pan.

          Remove the marinated chicken from the fridge and arrange it on the sheet pan with the Brussels sprouts.

            Drizzle the reserved marinade over the chicken and Brussels sprouts for added flavor.

              Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and caramelized.

                Remove from the oven and let the dish rest for about 5 minutes before serving.

                  Serve warm, drizzled with any remaining sauce from the sheet pan.

                    Prep Time: 10 mins | Total Time: 50 mins | Servings: 4

                      - Presentation Tips: Serve the chicken and Brussels sprouts family-style on a large platter, drizzled with extra maple syrup for a sweet touch and garnished with fresh thyme for color and aroma.