INGREDIENTS:

• 12 Cranberry & Jalapeño Chicken Meatballs
• 12 Brussels sprouts, halved if large
• 12 sweet potato cubes, cut into ¾-inch pieces
• 1 ½ Tbsp extra virgin olive oil, divided
• Pinch of sea salt
• Balsamic glaze, for drizzling

DIRECTIONS:

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• On the prepared baking sheet, toss the Brussels sprouts and sweet potatoes with 1 Tbsp olive oil and a pinch of salt. Spread them out in a single layer and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
• While the vegetables roast, heat a large nonstick skillet over medium heat with a ½ Tbsp of olive oil. Add the Cranberry & Jalapeño Chicken Meatballs and cook, turning occasionally, until browned and heated through, about 5 minutes.
• Thread one Brussels sprout, one meatball, and one sweet potato cube onto each skewer. Arrange on a platter and drizzle lightly with balsamic glaze.