Herbed chicken cutlets with roasted winter vegetables

1. Heat oven to 425° F.

2. On a large rimmed baking sheet, toss the Brussels sprouts and cauliflower with 2 tablespoons of the oil and ½ teaspoon each salt and pepper.

3. Roast, tossing once, until tender, 20 to 25 minutes.

4. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Season the chicken with the herbes de Provence, ½ teaspoon salt, and ¼ teaspoon pepper. Working in batches, cook until golden brown and cooked through, 2 to 3 minutes per side, adding more oil as necessary.

5. Serve with the vegetables.