Best 2 Sheet Pan Sausages And Brussels Sprouts With Honey Mustard Recipes

Sheet pan sausages and brussels sprouts with honey mustard is a super simple recipe that is great for anyone who is short on time but still wants a delicious and healthy meal. This recipe is also great for meal prep, as it can easily be made ahead of time and reheated later. The combination of sweet and savory flavors in this dish is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard image

This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. 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 like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.

Provided by Ali Slagle

Categories easy, weekday, sausages, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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)
1/4 cup almonds or walnuts, chopped (optional)

Steps:

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.

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard image

Categories Pork

Number Of Ingredients 1

Ingredients

1 recipe 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) ¼ cup almonds or walnuts, chopped (optional)

Steps:

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.

Tips:

Choose high-quality sausages: Look for sausages made with fresh, flavorful meat and avoid those with excessive fillers.
Use a variety of Brussels sprouts: For best results, use a mix of large and small Brussels sprouts. The larger ones will caramelize beautifully, while the smaller ones will get tender and slightly crispy.
Don't overcrowd the sheet pan: Make sure to leave enough space between the sausages and Brussels sprouts so that they can cook evenly.
Roast at a high temperature: Roasting at a high temperature will help to caramelize the sausages and Brussels sprouts and give them a delicious crispy texture.
Make sure the sausages are cooked through: Use a meat thermometer to ensure that the sausages have reached an internal temperature of 165°F (74°C) before removing them from the oven.
Serve immediately: Sheet pan sausages and Brussels sprouts are best served immediately after roasting, when they are hot and crispy.

Conclusion:

Sheet pan sausages and Brussels sprouts with honey mustard is a quick, easy, and delicious meal that is perfect for busy weeknights. This dish is also a great way to get your kids to eat their vegetables. The sausages and Brussels sprouts are roasted together on a sheet pan, which makes for easy cleanup. The honey mustard sauce adds a sweet and tangy flavor to the dish. Serve this dish with a side of mashed potatoes or rice for a complete meal.