Life is so busy for our family that I am always looking for an easy one pan dinner that is quick and easy especially on a weeknight that we have soccer practice, baseball or horseback riding lessons (all the things my grandchildren participate in). This recipe is one of my favorites. Probably because I love, love Brussel sprouts and honey mustard. This recipe makes the perfect pan of sticky, honey mustard glazed sausages, Brussel sprouts and potatoes. As the sausages roast they season and caramelize the sprouts and potatoes. And best of all it, you will only have the one pan to wash. I mean seriously on a busy weeknight who wants to spend an hour in the kitchen washing dishes?
I used smoked beef sausages for this batch (mainly because they were in the freezer), but I have used chicken sausages and Italian sausages but you can use whatever sausage you like as long as it pairs well with the honey mustard.
You could also substitute or add other vegetables like squash, broccoli, carrots or even cabbage.
I am all about a one pan dinner and I hope you enjoy this recipe as much as my family does (yes even my grandbabies eat Brussel sprouts).
PS: Can I just put a disclaimer about my pictures for this post. Yawl there is no way to make sausages and Brussel sprouts look good (lol).
One Pan Dinner – Sausages and Brussel Sprouts with Honey MustardCourse: MainCuisine: AmericanDifficulty: Easy
This recipe makes the perfect pan of sticky, honey mustard glazed sausages, Brussel sprouts and potatoes.
1 pound fresh sausage, such as sweet, or Italian or bratwurst.
1 pound of Brussel sprouts, trimmed and halved
1 pound small potatoes, like baby Yukon gold or red potatoes, halved
2 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon of roasted or regular garlic powder.
1 teaspoon of onion powder
Kosher salt and black pepper, to taste
- Honey Mustard Glaze
6 teaspoons honey
2 tablespoons Dijon mustard
- Heat over to 425 degrees, and place a sheet pan in the oven. Score the sausages in few places (do not cut all the way through). Set aside.
- Place Brussel sprouts, potatoes, garlic powder, onion powder and two tablespoons of olive oil in a large bowl and stir until well coated. If the mixture seems dry, add a little more olive 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.)
- In a small bowl, stir together the honey and mustard.
- Drizzle the honey mustard over the sausages and vegetables, and toss to coat. Flip the sausages. 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.