Spread evenly on a rimmed baking sheet.
Roast for 15 minutes.
Toss Brussels sprouts with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl.
Stir into the sweet potatoes on the baking sheet.
Sprinkle chicken with cumin, thyme and the remaining 1/4 teaspoon each salt and pepper.
Place on top of the vegetables.
Roast until the chicken is cooked through and the vegetables are tender, 10 to 15 minutes more.
Transfer the chicken to a serving platter.
Stir vinegar into the vegetables and serve with the chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
