Oven Crisped Potatoes with Brussels Sprouts and Chilies

Oven Crisped Potatoes with Grilled Brussel Sprouts, Cara Cara Oranges, and Smoked Paprika Honey

Oven Crisped Potatoes with Brussels Sprouts and Chilies

Potatoes USA
Baby red potatoes tossed with grilled brussels sprouts and orange segments, then drizzled with smoky paprika honey.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 8
Calories 210 kcal


Roasted Potatoes

  • 2.2 Pounds Alsum petite red potatoes cut in half
  • Olive oil spray as needed
  • 1 Tablespoon Sea salt

Grilled Brussel Sprouts

  • 4 Cups Brussel Sprouts trimmed, cut in half
  • Olive oil spray as needed
  • ½ Tablespoon Sea salt
  • 1 Teaspoon Black pepper freshly ground

Smoked Paprika Honey

  • ½ Cup Honey
  • 1 ½ Ounces Fresh lime juice
  • 1 Tablespoon Smoke paprika

To Plate

  • ¼ Cup Fresno chilies sliced
  • 2 Cups Fresh orange segments Cara Cara, Navel, Satsuma, etc.


  • To roast the potatoes, preheat the oven to 400°F. 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.
  • 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 they are ready to use.
  • To make the smoked paprika honey, combine the honey with the lime juice and paprika, set aside until ready to use.
  • To finish the dish, combine the warm crispy potatoes with the charred brussels sprouts, and arrange them on a serving platter.
  • Arrange some of the orange segments and chilies around the roasted and charred vegetables.
  • Spoon some of the smoked paprika honey over the dish.
  • Serve right away and enjoy!


Calories: 210kcalCarbohydrates: 42gProtein: 3gFat: 3.5gSodium: 1350mgPotassium: 654mgFiber: 3gSugar: 22gVitamin C: 31.34mg