Oven Crisped Potatoes with Grilled Brussels Sprouts, Oranges, Chilies and Smoked Paprika Honey

Appetizer Side Dish

Oven Crisped Potatoes with Grilled Brussels Sprouts, Oranges, Chilies and Smoked Paprika Honey

  • Ready Time: 50min
    No Reviews
  • Prep Time: 20min
    Cook Time: 30min
  • Potato Type: Reds
    Cuisine: Mediterranean
  • Serves: 8
    Prep Method: Roasted
Share on Print

Description

Recipe by: Potatoes USA

Baby red potatoes tossed with grilled brussels sprouts and orange segments, then drizzled with smoky paprika honey.

Ingredients

Roasted Potatoes

  • 2.2 pounds (1 kg) Petite Red Potatoes, cut in half
  • As Needed Olive Oil Spray
  • 1 tablespoon (4g) Sea Salt

Grilled Brussel Sprouts

  • 4 cups (480g) Brussel Sprouts, trimmed and cut in half
  • As Needed Olive Oil Spray
  • 1/2 tablespoon (2g) Sea Salt
  • 1 teaspoon (1g) Freshly Ground Black Pepper

Smoked Paprika Honey

  • ½ cup (120ml) Honey
  • 1-1/2 ounces (45ml) Fresh Lime Juice
  • 1 tablespoon (4g) Smoked Paprika

To Plate

  • ¼ cup (30g) Fresno Chilies, sliced
  • 2 cups (280g) Fresh Orange Segments (Cara Cara, Navel, Satsuma, etc.)

Preparation
Prep Time: 20min | Cook Time: 30min

  1. To roast the potatoes, preheat the oven to 400 F (204 C). Place the potatoes on a non-stick baking sheet or a regular baking sheet lined with aluminum foil. Spray the potatoes with the olive oil spray until lightly coated. Season the potatoes with the sea salt and cook the potatoes in the oven for 25-30 minutes or until they are golden and crispy.  Remove from the oven and keep warm.
  2. To prepare the brussels sprouts, heat a cast-iron skillet over high heat. In a large bowl add the brussels sprouts and spray with the olive oil spray until lightly coated. Place the brussels sprouts flat side down in the hot cast iron.  Allow them to char for about 1-2 minutes then flip them to the round side. Turn the heat off, season the brussels sprouts in the pan and stir until well mixed. Remove the brussels sprouts from the pan and set aside until ready to use.
  3. To make the smoked paprika honey, combine the honey with the lime juice and paprika, set aside until ready to use.
  4. To finish the dish, combine the warm crispy potatoes with the charred brussels sprouts, and arrange them on a serving platter.
  5. Arrange some of the orange segments and chilies around the roasted and charred vegetables.
  6. Spoon some of the smoked paprika honey over the dish.
  7. Serve right away and enjoy!

Nutrition

Calories210
Fat3.5g
Sodium1350mg
Vitamin C31.34mg
Carbohydrates42g
Fiber3g
Protein3g
Potassium654mg
Sugar22g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel