Honey Im Hot Brussels Sprouts And Potato Skillet

Honey Im Hot Brussels Sprouts And Potato Skillet

Featuring

This crispy, caramelized veggie skillet uses Honey I’m Hot in two ways. The hot honey is whisked into a simple pan glaze that coats the roasted Brussels sprouts and potatoes, and a little extra is drizzled over at the end for a shiny, sweet spicy finish.

Ingredients

Skillet Vegetables

• 1 pound Brussels sprouts, trimmed and halved
• 3/4 pound baby potatoes, halved (or quartered if large)
• 4 slices thick cut bacon, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced

Honey Im Hot Skillet Glaze

• 3 tablespoons Honey I’m Hot
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon water, if needed to thin

To Finish

• 2 tablespoons crumbled feta or goat cheese
• 2 tablespoons chopped fresh parsley
• Extra Honey I’m Hot for drizzling

Instructions

1. Preheat the oven
   1. Preheat the oven to 425°F.
   2. Place a large oven safe skillet (such as cast iron) in the oven while it heats.
2. Prepare the vegetables
   1. In a large bowl combine the halved Brussels sprouts and baby potatoes.
   2. Drizzle with olive oil and sprinkle with salt, black pepper, and smoked paprika.
   3. Toss until the vegetables are evenly coated.
3. Cook the bacon
   1. Carefully remove the hot skillet from the oven and place it on the stovetop over medium heat.
   2. Add the chopped bacon and cook, stirring occasionally, until crispy and browned, about 5 to 7 minutes.
   3. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon drippings in the skillet.
4. Roast the Brussels sprouts and potatoes
   1. Add the seasoned Brussels sprouts and potatoes to the hot skillet with the bacon drippings.
   2. Toss carefully to coat in the fat and spread into an even layer, cut sides down where possible.
   3. Place the skillet in the oven and roast for 18 to 22 minutes, stirring once halfway through, until the vegetables are tender and nicely browned at the edges.
5. Make the Honey Im Hot glaze
   1. While the vegetables roast, stir together 3 tablespoons Honey I’m Hot, apple cider vinegar, and Dijon mustard in a small bowl.
   2. If the mixture seems very thick, add about 1 teaspoon water to loosen it slightly. It should be pourable but still thick enough to cling to the vegetables.
6. Glaze the skillet
   1. Remove the skillet from the oven and place it on the stovetop over low heat.
   2. Stir in the minced garlic and cook for 30 seconds until fragrant.
   3. Pour the Honey Im Hot glaze over the vegetables.
   4. Toss gently for 1 to 2 minutes so the glaze coats the Brussels sprouts and potatoes and becomes slightly sticky and glossy.
7. Finish and serve
   1. Sprinkle the crispy bacon back over the skillet.
   2. Top with crumbled feta or goat cheese and chopped parsley.
   3. Drizzle a light extra ribbon of Honey I’m Hot over the top just before serving if you like more sweetness and heat.
   4. Serve straight from the skillet as a side dish or add a fried or soft boiled egg on top for a simple main.
   5. Place the jar of Honey I’m Hot on the table so everyone can add an extra drizzle to taste.

Tips

• Try to keep the Brussels sprouts cut side down during the first part of roasting for maximum caramelization.
• For a vegetarian version, skip the bacon and add a tablespoon of olive oil to the skillet before roasting. You can sprinkle toasted nuts on top instead.
• Leftovers are delicious reheated in a skillet over medium heat with a small spoonful of Honey I’m Hot stirred in to refresh the glaze.