Southern Living Magazine has done it again.  Another recipe that I am not entirely certain how I lived without.  I made it a few weeks ago and then again the other night when the kids were over for supper, and it is ridiculously good!

You can make it with boneless, skinless chicken thighs, pork chops, or even cauliflower “steaks”. (Just slice a cauliflower in half, and slice the halves into 3/4″ slices, without removing the stem.) I do love a meal that comes together in one pan, and this one is really cleverly done.  You can substitute almost any veggie as long as pay attention to cooking time, so use whatever you have on hand.

Ingredients:

3 Tbsp dijon mustard (I used Trader Joe’s)
1 1/2 tsp dried thyme or 1 Tbsp chopped fresh thyme
1 1/2 tsp chopped dried rosemary, or 1 Tbsp chopped fresh rosemary
2 tsp kosher salt, divided
1 1/2 tsp freshly-ground black pepper

1 cup panko bread crumbs
7 Tbsp Olive Oil, divided
6 boneless skinless chicken thighs or 4 good sized porkchops, or 4 big cauliflower steaks.

1 lb. sweet potatoes, peeled and cubed
8 shallots, halved
12 oz fresh green beans, stemmed and cut into bite-sized pieces
1 Tbsp apple cider vinegar.

Mix first five ingredients in a medium bowl, and save 2 tsp out. Add meat/cauliflower into bowl, and gently with remaining mustard mixture.  Place in a lightly oiled baking tray.

Mix panko bread crumbs with 2 Tbsp olive oil. Scoop the panko bread crumbs on top of the meat, dividing equally and patting gently on top.

In a the mustard mix bowl, toss together all veggies except green beans with 2 Tbsp olive oil and 1 tsp salt. Scatter the veggies around the meat.

Bake at 425 for 20 minutes. Mix the green beans with 1 Tbsp olive oil and scatter over the veggies. Bake another 5-10 minutes until the green beans are slightly tender and all the vegetables are cooked.

Mix the 2 tsp of mustard mix with 2 Tbsp olive oil and 1 Tbsp apple cider vinegar. Drizzle over the veggies and serve.

Alternate veggies:

1 large onion, cut into wedges
1 red onion, cut into wedges
1 lb. baby potatoes, cut in half
3 large carrots, peeled and cut into 1″ chunks
1 lb. green beans