Sheet Pan Orange-Thyme Chicken with Carrots and Brussels Sprouts

Orange

2 medium, 1 sliced & 1 juiced (yielding 3/4 cup of juice)

Balsamic vinegar

2 tbsp(s)

Olive oil

2 tbsp(s)

Fresh thyme

6 sprig(s), picked

Table salt

1 tbsp(s)

Black pepper

1 pinch(es)

Garlic clove

2 clove(s), medium, minced

Honey

1 tbsp(s)

Ground cumin

½ tsp(s)

Uncooked boneless skinless chicken breast

4 breast(s)

Carrots

2 large, halved, cut lengthwise

Brussels sprouts

1 pound(s), halved

Red onion

½ medium, sliced