Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

By Ali Slagle

Updated February 9, 2020

  • Ali Slagle’s sheet pan honey mustard glazed sausage and brussels sprouts.
    Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(10,181)
Comments
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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.

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Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 84 milligrams cholesterol; 660 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 46 grams fat; 8 grams fiber; 1038 milligrams sodium; 24 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

  4. Step 4

    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.

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Ratings

5 out of 5
10,181 user ratings
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Comments

Dr John UK

As a great UK fan of NYT cooking for more years than I can mention, can I thank you all for your kindness and advice? Yes, I have had to buy an set of American cups, I keep forgetting what Cilantro is, God knows what Kosher salt is , I cannot source any of the Deep South ingredients, you have no idea what Spotted Dick is and the joy of a chip butty or fish and chips with curry sauce, "……… BUT NYT recipes have become everyday staples in our house and the comments are the most important. Xx

Diane

To me, the changes people make to the recipe is the best part. Thank you for sharing.

NoFoLaura

Used cubed sweet potatoes (on hand), more mustard (mix of Dijon and grainy), and less honey (our preference). Yes, yes, I know, "you didn't make this", but honestly, we really enjoyed it. Super easy, great balance of flavors, and a big sheet of heavy duty foil meant almost no clean up.

ckl

I've made this a number of times. I double the sauce/marinade (I add italian seasonings and a little balsamic vinegar) and marinate 5 whole Italian sausages, sliced red and yellow bell peppers, A LOT of fresh mushrooms (any kind), and large pieces of red onion in the marinade. Sometimes I used cubed sweet potatoes. You can really use anything you like! Bake for 20" @ 400, turn the sausages and vegetables and bake another 20". Delicious...and makes great leftovers.

Frances Haselsteiner

The recipe now calls for 450 degrees. At 425, which is what my copy says, and about 20 minutes in of the 30-minute instruction, the scallions and sauerkraut burned to a crisp. I do not eat charred food as it may be cancer causing.

MsMcK

We had to make some subs based on local inventory - broccoli florets for b. sprouts (yum!), and 1/2 in. thick sliced rounds of potatoes instead of babies (perfectly cooked). I have 2 teenagers so I did 2 trays (hardly any extra work). The whole thing really took 30 mins from start to finish, and we had maybe a single helping left over, which my hubs ate for breakfast. This recipe is a winner on all counts.

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