Sheet Pan Miso and Maple Glazed Chicken Legs with Vegetables

Serves 4
 
1/4 cup maple syrup 
2 tablespoons miso 
2 tablespoons olive oil 
2 green onions, finely chopped 

¼ teaspoon crushed red pepper or ½ teaspoon garlic chili paste 
1 teaspoon curry powder 
4 chicken legs, skin on 
1 bunch fresh radishes, leaves removed and cut into 1/4s
1 pound sugar snap peas
2 tablespoons olive oil
Salt and pepper
¼ cup unsalted cashews, finely chopped
1 lime cut into 1/4s 
Optional: 2 cups cooked basmati rice
 

1. Preheat oven to 450 degrees F. 
2. In a bowl, combine glaze ingredients.
3. Place chicken legs on a sheet pan around the outside of the pan. Generously brush the chicken with the glaze. Season with salt and pepper. Bake in the center of the oven for 15 minutes.
4. While the chicken is cooking, toss the cut radishes with 1 tablespoon glaze and season with salt and pepper. Remove the pan from the oven and add the seasoned radishes to the sheet pan. Place the pan back into the oven and continue to cook for 10 minutes. 
5. Place the sugar snap peas into the bowl used for the radishes. Add 1 tablespoon of the glaze and toss. Season with salt and pepper. Remove the pan from the oven and add the seasoned sugar snap peas. Cook for 5 minutes. Serve hot sprinkled with cashews and a lime wedge. Serve with cooked basmati rice, if desired.

 
Variations: 
Substitute salmon fillets, pork chops, or chicken thighs. Adjust the cooking time as needed. 
Substitute baby potatoes for the radishes. Smaller potatoes do not need to be cut.