Pan Roasted Sausage, Brussels Sprouts and Potato
Servings 4
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.