Brussels Sprout & Shallot Flatbreads

Name: Brussels Sprout & Shallot Flatbreads with Garlic Honey
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Brussels Sprouts; 1 unit Shallot; 2 unit Cream Cheese; 1 unit Garlic Powder; 1 unit Shredded Monterey Jack; 1 unit Shredded Mozzarella; 1 unit Honey; Salt; Pepper; 1 teaspoon Cooking Oil; Chili Flakes; 1 unit Flatbreads; 1 tablespoon Butter

with Garlic Honey

Recipe Development TeamPublished on May 16, 2023

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Flatbreads > pizza, any dang day of the week. OK, we know that may sound blasphemous, but stick with us: First of all, the golden, crispy crust is a veritable blank canvas. It’s not beholden to simply marinara and mozz! In fact, ours is topped with a creamy, garlicky white sauce, roasted Brussels sprouts and shallot, melty mozzarella, and a drizzle of garlic honey. Can your ’za do that?! Yeah, we didn’t think so. MIC DROP!

Tags:

Veggie

•Easy Cleanup

•Customer Fave

Allergens:

Milk

•Sesame

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Brussels Sprouts

1 unit

Shallot

2 unit

Cream Cheese

(Contains: Milk)

1 unit

Garlic Powder

1 unit

Shredded Monterey Jack

(Contains: Milk)

1 unit

Shredded Mozzarella

(Contains: Milk)

1 unit

Honey

1 unit

Flatbreads

(Contains: Sesame, Wheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Chili Flakes

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories660 kcal

Fat32 g

Saturated Fat17 g

Carbohydrate79 g

Sugar16 g

Dietary Fiber7 g

Protein25 g

Cholesterol70 mg

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Trim and quarter Brussels sprouts lengthwise. Halve, peel, and thinly slice shallot. Toss Brussels sprouts and shallot on a baking sheet with a drizzle of oil, salt, and pepper. (For easy cleanup, line baking sheet with foil first.) Roast on top rack until veggies are golden brown, 15-20 minutes.

In a small microwave-safe bowl, combine cream cheese, half the garlic powder (you’ll use more later), a splash of water, and a pinch of salt and pepper; cover with a paper towel. Microwave, 30 seconds. Stir until smooth.

Once veggies are done roasting, transfer to a medium bowl. Place flatbreads directly on middle rack; toast until lightly browned, 5 minutes. Carefully wipe off sheet used for veggies; place toasted flatbreads on same sheet. Spread each flatbread with cream sauce; top with veggies, Monterey Jack, and mozzarella. Return to top rack until cheeses melt and flatbreads are golden brown, 3-5 minutes.

Place honey, ¼ tsp garlic powder (½ tsp for 4 servings; we sent more), and 1 TBSP butter (2 TBSP for 4) in a second small microwave-safe bowl. Cover bowl with a paper towel; microwave until melted and bubbling, 15-20 seconds. Stir to combine. If you’ve got some on hand, stir in a pinch of chili flakes from your pantry if desired.