Chicken Parmesan and Sprouts

You are going to be shocked by this, but I actually made this chicken parmesan and Brussels sprouts. 

Aren't you impressed? 

I used Jenna's chicken parmesan recipe, and it is definitely a keeper. I would make this again any night. The only change I would make is to maybe cook the chicken in the oven longer so that I don't have to stand over the stove for as long. 

She suggested serving it over noodles, but I opted for a healthier side of Brussels sprouts. 

I saw the Brussels sprouts recipe in a recent Real Simple magazine. It's super easy, fast, and makes a great side.

1 1/2 lbs Brussels sprouts
1 red jalapeno pepper, halved and sliced (I omitted this)
3 Tbs canola oil
1 Tbs fresh grated ginger
1 Tbs honey
salt and pepper

Heat oven to 400 F. Toss the sprouts, jalapeno, ginger, oil, salt, and pepper and place on a rimmed baking sheet. Roast, tossing once until golden and tender. 15-20 minutes. Drizzle with honey and toss to coat.

Linking up with Jessica, Ashley, and Cheslea