Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard
Updated Feb. 10, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fresh sausage, such as sweet or hot Italian, or bratwurst
- 1pound brussels sprouts, trimmed and halved lengthwise
- 1pound small potatoes, like baby Yukon gold or red potatoes, halved
- 2tablespoons extra-virgin olive oil, plus more as needed
- Kosher salt and black pepper
- 4teaspoons honey
- 1tablespoon Dijon mustard
- 1tablespoon yellow mustard seeds (optional)
- ¼cup almonds or walnuts, chopped (optional)
Nutritional analysis per serving (4 servings)
660 calories; 46 grams fat; 13 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 24 grams protein; 1038 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
- Step 4
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.
Private Notes
Comments
To me, the changes people make to the recipe is the best part. Thank you for sharing.
Used cubed sweet potatoes (on hand), more mustard (mix of Dijon and grainy), and less honey (our preference). Yes, yes, I know, "you didn't make this", but honestly, we really enjoyed it. Super easy, great balance of flavors, and a big sheet of heavy duty foil meant almost no clean up.
As a great UK fan of NYT cooking for more years than I can mention, can I thank you all for your kindness and advice? Yes, I have had to buy an set of American cups, I keep forgetting what Cilantro is, God knows what Kosher salt is , I cannot source any of the Deep South ingredients, you have no idea what Spotted Dick is and the joy of a chip butty or fish and chips with curry sauce, "……… BUT NYT recipes have become everyday staples in our house and the comments are the most important. Xx
This was pretty good as is, very easy and quick. However, needed much more honey/mustard for coating the veg and sausage; would double or triple the amount. I drizzled some honey over the finished dish once plated and added a few more nuts, it helped a lot. I also think the addition of shallot or onion would be a nice touch as well.
Delicious! I doubled the walnuts. 1/4 cup felt small.
Very easy dish with a surprising amount of flavor. A satisfying addition to the weeknight dinner roster. I made the recipe as written and it was great. I tend to be heavy handed with salt and pepper, which complimented the dish. Potatoes were slightly bland, but additional honey mustard sauce would fix that easily.