Ingredients:

  • 120ml balsamic vinegar of Modena
  • 45ml honey
  • 15ml Dijon mustard
  • 2 cloves garlic, minced
  • 5ml dried oregano
  • 1 pinch red pepper flakes
  • 680g boneless, skinless chicken breasts, cut into 1-inch pieces
  • 250g Brussels sprouts, halved
  • 2 carrots, sliced into 1 inch pieces
  • 1 red bell pepper, chopped into 1-inch squares
  • 1 red onion, cut into thick wedges
  • 30ml extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Whisk the glaze. Combine 120ml balsamic vinegar, 45ml honey, 15ml Dijon, minced garlic, oregano, and red pepper flakes. Note: Whisk until the mustard is fully integrated into the vinegar.
  2. Prep the protein. Cut 680g chicken breasts into 1 inch pieces and place them in a large bowl.
  3. Integrate the veg. Add 250g halved Brussels sprouts, 2 carrots, 1 chopped red bell pepper, and thick red onion wedges to the bowl.
  4. Emulsify the base. Toss everything with 30ml olive oil, 1 tsp kosher salt, and 0.5 tsp pepper until every surface is glossy.
  5. Apply the glaze. Pour half of the balsamic mixture over the chicken and veggies, tossing to coat.
  6. Spread the layout. Arrange in a single layer on a large sheet pan until no pieces are overlapping.
  7. Execute the roast. Bake at 200°C for 15 minutes until the Brussels sprouts start to char.
  8. Apply the finish. Drizzle the remaining glaze over the pan and toss gently.
  9. Final blast. Roast for another 5 minutes until the glaze is bubbling and tacky.
  10. Rest the dish. Let the pan sit for 3 minutes before serving to allow the glaze to set.