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Crispy Brussels Sprout & Brie Potato Bites with Cranberry Hot Honey

These Cranberry Hot Honey glazed Crispy Brussels Sprout and Brie Potato Bites combine crispy potatoes, savory roasted Brussels sprouts, creamy melted Brie, and a sweet-spicy cranberry topping. Each bite offers a tasty mix of crunchy edges, gooey cheese, and tangy sweetness. They are ideal as a holiday appetizer, a party snack or a cozy weekend treat and, best of all, look impressive yet are surprisingly simple to make at home!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Potato Bites
  • 1½ pounds 680 g baby potatoes
  • 12 oz 340 g Brussels sprouts, trimmed and finely chopped
  • 6 –8 oz 170–225 g Brie cheese, cut into small pieces
  • 2 tablespoons olive oil divided
  • 2 cloves garlic minced
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika optional
  • 1 teaspoon fresh thyme leaves plus extra for garnish
  • For the Cranberry Hot Honey
  • ½ cup fresh or frozen cranberries
  • ¼ cup honey
  • 1 tablespoon water
  • ½ teaspoon red pepper flakes or to taste
  • 1 teaspoon fresh lemon juice
  • Pinch of salt

Method
 

  1. Oven preparation: Set the oven to 400°F (200°C) and place parchment paper on the baking sheet or lightly grease the baking dish.
  2. To prepare the potatoes, wash them and then dry them. Cut them in two lengthways and mix them with one tablespoon of olive oil, half of the salt, black pepper, and smoked paprika if you are using it.
  3. Put the potatoes in the roasting pan with the cut sides down. Bake them for 20 to 25 minutes, or until the cut sides have turned golden and the potatoes are almost tender.
  4. To prepare the Brussels sprouts: Trim and finely chop them while the potatoes are roasting, then mix them with the leftover olive oil, the minced garlic, the remaining salt, and the thyme.
  5. Put the Brussels sprouts that have been seasoned on the baking sheet along with the potatoes and roast them for another 8 to 12 minutes, stirring the sprouts once until they are tender and have golden edges.
  6. To make the cranberry hot honey, add the cranberries and water to a small saucepan and place it over medium-low heat. Cook for 4 to 6 minutes, stirring from time to time, until the cranberries have softened and start to burst. Then gently mash some of them with a spoon.
  7. To finish the sauce, stir in the honey, the red pepper flakes, the lemon juice, and a little salt, then warm it gently for an additional 1 to 2 minutes before taking it off the heat. Do not boil the honey vigorously and then taste it to adjust the sweetness or the level of heat as needed.
  8. Put the bites together by turning the roasted potato halves so that the cut side is up. If necessary, gently press the centres with a spoon to make a small gap. On each potato half place a spoonful of roasted Brussels sprouts and a small piece of Brie.
  9. Put the Brie back in the oven for 3 to 5 minutes until it has become soft and melted. Keep a close eye on it to make sure the cheese doesn't cook for too long.
  10. Give it the final touch by placing the portions on a serving plate, drizzle them with cranberry hot honey and decorate with some fresh thyme, then serve it warm while the Brie is still creamy.