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Title: Sheet-Pan Sausages & Brussels Sprouts w/Honey Mustard
Categories: Pork, Vegetables, Potatoes, Herbs, Nuts
Yield: 4 servings

1 lb Fresh sausage links; sweet
- or hot Italian, or
- bratwurst
1 lb Brussels sprouts; trimmed,
- halved lengthwise
1 lb Small potatoes; baby Yukon
Gold or red, halved
2 tb Extra-virgin olive oil; more
- as needed
Salt & black pepper
4 ts Honey
1 tb Dijon mustard
1 tb Yellow mustard seeds (opt)
1/4 c Almonds or walnuts; chopped
- (opt)

Set oven @ 450°F/232°C

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.

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.)

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

Drizzle the honey mustard over sausages & vegetables,
and toss or shake to coat. Flip the sausages. Sprinkle
with nuts, 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.

By Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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