Sheet Pan Sausages And Brussels Sprouts With Mustard Recipes

SHEET PAN SAUSAGES WITH BRUSSELS SPROUTS AND HONEY MUSTARD

Sheet Pan Sausages with Brussels Sprouts and Honey Mustard image

fresh sausage (sweet or hot Italian, or bratwurst), Brussels Sprouts, small potatoes, Fustini's Tuscan Herb olive oil, Fustini's Cayenne Crush olive oil, Fustini's 12 year white balsamic, salt, pepper, honey, mustard, one pan Gourmet Pantry

Provided by Fustinis

Categories Meat and Poultry Vegetables Easy and Quick

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound fresh sausage (sweet or hot Italian, or bratwurst)
1 pound Brussels sprouts
1 pound of small potatoes (small baby Yukon gold or red potatoes halved)
2 tablespoons Fustini's Tuscan Herb olive oil
1 tablespoon Fustini's Cayenne Crush olive oil
1 teaspoon Fustini's 12 Year white vinegar
Kosher salt & pepper
4 teaspoons Pure Michigan honey
1 tablespoon Dijon mustard

Steps:

Heat the 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 of Fustini's Tuscan Herb olive oil and Fustini's Aji Verde Crush 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 Fustini's 12 Year white balsamic.
Drizzle the honey mustard over the sausages and vegetables, and toss or shake 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.

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.

SHEET-PAN SAUSAGE WITH SPRING ONIONS, POTATOES AND MUSTARD

Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard image

Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family. The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so. A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions. Should you have leftovers, they are excellent tucked between slices of toasted bread smeared with plenty of mayonnaise and more mustard.

Provided by Kay Chun

Categories dinner, easy, weeknight, meat, one pot, roasts, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise
1 1/2 pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)
1 1/2 cups drained jarred or refrigerated sauerkraut (9 ounces)
5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
2 tablespoons coarse or Dijon mustard
1 tablespoon minced shallot or onion
1 tablespoon lemon juice

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.

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