As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables, such as squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.
Sheet-Pan Sausage and Brussels Sprouts with Honey Mustard Recipe
Serves 4
Ingredients:
1 pound fresh sausages, such as sweet or hot Italian or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 pound small potatoes, such as baby Yukon Gold or red potatoes, halved
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper 4 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard seeds (optional)
¼ cup almonds or walnuts, chopped (optional)
Method:
Place a sheet pan in the oven and heat the oven to 450 Score each sausage in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl, add the brussels sprouts, potatoes and oil and stir until coated. If the mixture seems dry, add a little more oil. Season with salt and pepper.
Remove the sheet pan from the oven and spread the mixture in a single layer on the hot pan, arranging the vegetables cut side Roast until the brussels sprouts and potatoes start to soften, about 15 minutes. (The sausages will not be cooked through yet.)
Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds (if using).
Drizzle the honey mustard over the sausages and vegetables and toss to coat or shake the pan to coat. Flip the sausages. Sprinkle with the almonds (if using). Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper and serve.
Smart Tip:
1 pound is equivalent to .45 kg
Easy Weeknight Dinners by New York Times Cooking, published by Penguin Random House (RRP $59.99 AUD/$65 NZD).
