Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

By Ali Slagle

Updated Feb. 9, 2020

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
30 minutes
Rating
5(9,979)
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
  • 1pound fresh sausage, such as sweet or hot Italian, or bratwurst
  • 1pound brussels sprouts, trimmed and halved lengthwise
  • 1pound small potatoes, like baby Yukon gold or red potatoes, halved
  • 2tablespoons extra-virgin olive oil, plus more as needed
  • Kosher salt and black pepper
  • 4teaspoons honey
  • 1tablespoon Dijon mustard
  • 1tablespoon yellow mustard seeds (optional)
  • ¼cup almonds or walnuts, chopped (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

660 calories; 46 grams fat; 13 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 42 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 24 grams protein; 1038 milligrams sodium

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
9,979 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.

Marian

I followed the directions as I was hoping for a quick after work meal. As is, the recipe was dry and bland. The potatoes took much longer than everything else to cook. The notes from other readers make sense (double the sauce, pre-boil the potatoes) but didn’t fit into my busy schedule tonight.

ckl

Excellent! Added sweet potatoes and mushrooms. Doubled (+) marinade and baked @400 for 20". Turned and baked for another 25".

E Levine

I used Andouille sausage and pecans for the nuts. Made extra (almost double) the sauce, cut the potatoes smaller. Really good. Kind of a Louisiana version, I guess.

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