I don't make the dijon dressing when I make this. Although I'm sure it's good, I really like using bbq sauce on this. I also don't use the oven. I prefer getting a pan nice and hot, and searing the flat sides of the brussels sprouts until they're super crispy; adding knobs of butter as they sear. I add a little bit of water to the pan and put a lid on. This makes brussels sprouts that are crispy on the outside and soft on the inside. Once they're cooked, I just transfer them and the juices to a bowl and throw the vegan sausage into the same pan.
