When you’re short on time, but still craving something hearty and warm and satisfying to eat, sheet pan dinners may become your new best friend! This Sausage, Brussels Sprout and Potato sheet pan dinner, with a sweet and slightly spicy honey mustard glaze requires only about 10 minutes of your time to bring it together. Pop it into the oven for a 30 minute roast and VOILA, you have dinner!
I used Brussels Sprouts because I like these little cabbages (especially roasted), they pair great with sausage…..and they happened to look great when I went shopping. But these could easily be swapped out for another hearty veggie of your choosing like broccoli, cauliflower or carrots. The same idea goes for the sausage. I’ve used brats and chicken sausage, and both work equally well. Basically whatever sausage goes with a honey mustard glaze will serve you well in this sheet pan dinner!
After you’ve washed the veggies, cut the potatoes if necessary. If you’re using fingerling potatoes they’re most likely the right size to cook at about the same rate as the Brussels sprouts. As you can see I used red potatoes, and cut them so they were about twice the size of the average Brussel sprout, so in most cases I just halved them. Toss the prepped veggies on a lined sheet pan (remember, we’re trying to keep everything easy, including the clean up!), toss with EVOO and salt, nestle the sausages into the veggie mixture and your sheet pan is oven ready!
As the your dinner begins to roast, whisk together a simple honey mustard sauce. After about 20 minutes, pull the pan out of the oven, brush the honey mustard sauce onto veggies and sausage and pop back into the oven for about 10 minutes. This will give everything a little added zip of flavor, and the honey will help add to the caramelization of the veggies and sausage which is always an added flavor bonus!
And there you go! Dinner dinner, this one’s a winner!!
Pan Roasted Sausage, Brussels Sprouts and Potato
Ingredients
- 1 pound sausage such as brats or chicken (anything that will go well with honey mustard)
- 1 pound red potatoes (any waxy potatoes)
- 1 pound Brussels Sprouts (or other veggies such as broccoli or carrot)
- 2 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat oven to 450°F and line a sheet pan with parchment paper or aluminum foil.
- Wash and trim vegetables. Cut potatoes (if necessary) so that they are about twice the size of a Brussels sprout. Prick sausages a couple times with a knife or fork.
- Place veggies on lined baking sheet and toss with 2 tablespoons of olive oil and ½ teaspoon of salt. Nestle sausages amongst the veggies and roast for 20 minutes
- Meanwhile, whisk together 1-2 teaspoons of olive oil, Dijon mustard, honey and ¼ teaspoon of salt.
- Take pan out of the oven after 20 minutes, as best you can brush the sausage and veggies with the honey mustard sauce and return to the oven for another 10 minutes of roasting.