Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze

Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze

Servings: 4
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 45 minutes


  • 20 oz. sweet potatoes, peeled and diced into 3/4-inch cubes
  • 16 oz. brussels sprouts, bottoms trimmed, halved
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 5 slices bacon, diced
  • 1 1/2 lbs. boneless, skinless chicken breasts, diced into 1 1/4-inch cubes*
  • 1/2 medium red onion, diced into chunks
  • 3 garlic cloves, minced
  • 1 Tbsp minced fresh rosemary
  • 2 Tbsp minced fresh parsley (optional)
  • 3 Tbsp store-bought or homemade** balsamic glaze


  1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

  2. Place sweet potatoes and brussels sprouts on baking sheet. Drizzle with olive oil then to toss to evenly coat.

  3. Sprinkle bacon over everything then roast in preheated oven 15 minutes. Remove from oven. 

  4. Add chicken, red onions, garlic and rosemary then season everything with salt and pepper and toss to evenly coat. Spread into an even layer (don't overlap chicken pieces).

  5. Return to oven and roast until chicken has cooked through (center of thickest pieces should register 165) about 17 - 20 minutes longer. 

  6. Drizzle everything (or each serving) with balsamic glaze, sprinkle with parsley and serve immediately.

  7. Recipe source: Cooking Classy

Recipe Notes

  • *Try to cut all of the chicken pieces close to the same size so they'll finish cooking through at the same time.

  • **For homemade balsamic glaze: In a small saucepan whisk together 1/2 cup balsamic vinegar and 1 Tbsp honey. Bring to a boil then reduce heat to medium-low and simmer, stirring frequently, until reduced to about 3 Tbsp, about 10 - 13 minutes. Let cool (it will thicken more as it cools).