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Sheet Pan Roasted Chicken Thighs with Brussels Sprouts

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An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

Ingredients:

  • 1 (6 pound) beef brisket, trimmed of fat
  • 2 (16 ounce) jars dill pickle spears
  • 1 (18 ounce) bottle barbeque sauce

Directions:

Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.

Cook on High until beef shreds easily with 2 forks, about 6 hours.


Preparation time: 20 mins
Cook time: 25 mins
Total time: 1 hr 20 mins
Servings: 4 – Yield: 4 servings

Nutrition:

Calories:465.6

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