Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard
By Ali Slagle · cooking.nytimes.com
40 min4 servings
Sausages and vegetables roasted on one pan with a honey-mustard glaze, finished with optional nuts.
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| prepPreheat oven to 450°F / 230°C | ||||||
| 450 g fresh sausage (sweet or hot Italian, or bratwurst) | Score sausages, toss with vegetables & oil | Season with salt and pepper | Spread on heated pan, roast 450°F / 230°C, 15 min | Drizzle sauce, toss, flip sausages, add nuts | Roast 450°F / 230°C, 10 min until cooked through | Season to taste with salt and pepper |
| 450 g brussels sprouts, trimmed and halved lengthwise | ||||||
| 450 g small potatoes (baby Yukon gold or red), halved | ||||||
| 30 ml extra-virgin olive oil, plus more as needed | ||||||
| Kosher salt and black pepper | ||||||
| 20 ml honey | Stir honey, mustard & mustard seeds | |||||
| 15 ml Dijon mustard | ||||||
| 1 tablespoon yellow mustard seeds (optional) | ||||||
| 30 g almonds or walnuts, chopped (optional) | ||||||
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