Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

By Ali Slagle

Updated February 9, 2020

  • Ali Slagle’s sheet pan honey mustard glazed sausage and brussels sprouts.
    Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
5(10,095)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 pound fresh sausage, such as sweet or hot Italian, or bratwurst

  • 1 pound brussels sprouts, trimmed and halved lengthwise

  • 1 pound small potatoes, like baby Yukon gold or red potatoes, halved

  • 2 tablespoons extra-virgin olive oil, plus more as needed

  • Kosher salt and black pepper

  • 4 teaspoons honey

  • 1 tablespoon Dijon mustard

  • 1 tablespoon yellow mustard seeds (optional)

  • ¼ cup almonds or walnuts, chopped (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 84 milligrams cholesterol; 660 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 46 grams fat; 8 grams fiber; 1038 milligrams sodium; 24 grams protein; 10 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
10,095 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

tristan

I would increase the amount of Brussels and potatoes. Felt a little lacking beside the sausage

Krabgrl

After making this several times I’ve come up with a few modifications along the way. I’ve never had much success getting the potatoes right to my taste with this recipe and use gnocchi instead which takes on flavor and get crispy and pillowy. Broccoli works well when you can’t find decent sprouts. I use the convection setting on my oven to prevent sogginess. And besides doubling the honey mustard, I also add balsamic vinegar to give the sauce some needed acid.

Lenox foodie

Made this for the third or fourth time this evening..cut the sausage 1/2”pieces. Always needs about 5 or 6 times the mustard and honey..always enjoyed.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.