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.
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!