Brussels Sprouts, Mashed Potato & Sausage Bowl with Creamy Dijon Sauce

A hearty bowl of roasted Brussels sprouts and pork sausage over creamy mashed red potatoes, finished with a tangy creamy Dijon dressing for an easy weeknight meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 450°F.

Step 2

Wash, dry, and halve Brussels sprouts; transfer to a large baking sheet pan.

Step 3

Slice sausages into 1/2-inch-thick rounds; add to the baking sheet.

Step 4

Drizzle sprouts and sausages with 1 tbsp oil and sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Place in the oven (it doesn't have to be fully heated) and roast until sprouts are tender-crisp and sausages are cooked through, about 20 minutes.

Step 5

Meanwhile, fill a large pot about halfway with hot water (from the tap); add 3/4 tsp salt, cover with a lid, and bring to a boil over high heat.

Step 6

Wash, peel, and chop the potatoes into 1/2-inch cubes. Add to the pot and cook until very tender, 7–10 minutes. Drain potatoes and return to pot.

Step 7

Meanwhile, combine 3 tbsp oil, Dijon, mayo, vinegar, sugar, 1/2 tsp salt, and 1/2 tsp pepper in a small bowl; whisk until smooth.

Step 8

Add butter, milk, 3/4 tsp salt, and 3/4 tsp pepper to potatoes and mash until smooth.

Step 9

To serve, divide potatoes between bowls, top with Brussels sprouts and sausages; drizzle with creamy Dijon dressing and enjoy!