Sheet-Pan Dinners: Sausages and Brussels Sprouts With Honey Mustard
I love a sheet-pan dinner. Minimal cleanup! Good roasted flavors. I’ve always loved NY Times Cooking but it really has become a go-to during the pandemic and they have a whole collection of sheet-pan dinner recipes I am making my way through.
Tim called this a Viking meal. It seemed more German to me. But it certainly was a hearty winter dinner everyone enjoyed.
The recipes calls for Italian sausages or bratwurst. Normally I’d gravitate to Italian sausages but bratwurst seemed a better choice with the honey and mustard in the recipe. I used red potatoes because they have less starch and are healthier than Yukon gold. I omitted the optional mustard seeds and nuts.
Next time I will double the honey mustard mixture and save half to serve alongside the dish.
Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard
Ali Slagle, NY Times Cooking
- 1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
- 1 pound brussels sprouts, trimmed and halved lengthwise
- 1 pound small potatoes, like 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)
- Â¼ cup almonds or walnuts, chopped (optional)
- Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
- Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (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 or shake to coat. Flip the sausages. Sprinkle with 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.