You can’t go wrong with a skillet of Honey Mustard Potatoes and Brussels Sprouts. They’re delicious, healthy, and the perfect side dish for so many meals.
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Here’s How To Make Honey Mustard Potatoes and Brussel Sprouts
The details:
Step 1: Preheat oven to 400 ℉. In a large oven-safe skillet, place whole potatoes and whole Brussels sprouts and drizzle with 1 tablespoon of olive oil. Roast for 20 minutes until brown and tender.
Step 2: Remove the potatoes from the skillet. Place on stove over medium-low heat.Add 1 tablespoon avocado oil, chicken broth, honey, dijon, garlic powder, onion powder, salt and pepper to taste. Warm for 3-5 minutes, whisking together.
Step 3: Add the potatoes and Brussels sprouts back into the skillet and toss to coat.Top with freshly chopped chives if desired. Serve!
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Honey Mustard Potatoes and Brussel Sprouts
Ingredients
- 1.5 pounds fingerling or baby potatoes organic if possible
- 1 pound whole Brussels sprouts bottoms slightly trimmed
- 2 tablespoons avocado oil
- 1/2 cup chicken broth
- 2 tablespoons honey
- 1/4 cup dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- Preheat oven to 400 ℉. In a large oven-safe skillet, place whole potatoes and whole Brussels sprouts and drizzle with 1 tablespoon of olive oil. Roast for 20 minutes until brown and tender.
- Remove the potatoes from the skillet. Place on stove over medium-low heat. Add 1 tablespoon avocado oil, chicken broth, honey, dijon, garlic powder, onion powder, salt and pepper to taste. Warm for 3-5 minutes, whisking together.
- Add the potatoes and Brussels sprouts back into the skillet and toss to coat.Top with freshly chopped chives if desired. Serve!
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