Honey Mustard Potatoes and Brussels Sprouts.

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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close up of honey mustard potatoes and Brussel sprouts in skillet with chives

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roasted-baby-potatoes-and-brussel-sprouts-in-honey-mustard-sauce

Honey Mustard Potatoes and Brussel Sprouts

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.
Print Recipe
Prep Time:5 minutes
35 minutes

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!
Course: Side Dish
Servings: 6
Author: Healthy Elizabeth
If you make this recipe, be sure to give this recipe a rating!

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