Parmesan Brussels Sprouts and Carrots

Serves: 2

Ingredients

Hot Honey

• 1/2 cup honey
• 1 tsp. red pepper flakes
• 1 tbsp. melted butter

Brussel Sprouts and Carrots

• 1 cup Brussels, trimmed/halved
• 1 cup carrots, peeled and sliced diagonally
• 2 tbsp. parmesan cheese
• 2 tsp. olive oil
• salt and pepper, to taste

Hot Honey Chicken

• 2 4-6 oz. chicken breasts
• 1 tbsp. olive oil
• salt and pepper, to taste

Directions

1. Preheat oven to 400°F.
2. Rinse chicken and pat dry with paper towels. Toss chicken breasts with olive oil and sprinkle with salt and pepper. Put on a sheet pan and into the oven for 5-7 minutes while you prepare hot honey and vegetables.
3. Combine honey & butter with red pepper flakes in a small bowl. Stir well with a fork.
4. Toss prepared vegetables in a bowl with olive oil, salt, pepper, and Parmesan cheese. Remove sheet pan from oven. Spread vegetables on the pan in a single layer with the chicken. Drizzle half the hot honey mixture on the chicken and return the pan to the oven. Cook at 425°F for 25-30 minutes. Add additional hot honey to the chicken when done. The chicken should reach an internal temp of 165°F.
5. Plate the chicken and vegetables. You may enjoy sourdough bread with this meal. A light rosé wine pairs well with the sweet & hot taste of the chicken.