Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200 degrees C, 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, OR chop into bite-sized rounds. Transfer to a large bowl with the brussels sprouts, potatoes, capsicum, onion rings, and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Step 2

Spread the mixture in an even layer on the heated baking sheet. Roast for 25 minutes, until the brussels sprouts, capsicum and potatoes start to turn golden.

Step 3

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

Step 4

Add the honey mustard coated beans to the sausage and veg, drizzling over any extra honey mustard mixture. Flip the sausages. Sprinkle with almonds. Roast until the sausages are cooked through and the vegetables are golden and tender, another 15 minutes or so. Season to taste with salt and pepper & stir through the beans.

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