22 Feb Sheet Pan Sausage, Brussels Sprouts, and Potatoes

Sheet Pan Sausage, Brussels Sprouts, and Potatoes

Sheet Pan Sausage, Brussels Sprouts, and Potatoes

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Ingredients

  

• 1 pound whole sausage
• 1 pound small red potatoes halved*
• 1 pound brussels sprouts halved
• 6 tablespoons olive oil divided
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh sage minced
• 1 tablespoon fresh parsley minced
• Pinch of salt
• Pinch of ground black pepper
• ⅓ cup smoked almonds sliced

Instructions

 

• Preheat oven to 350°F. Place sausages, potatoes, brussels sprouts on a sheet pan and drizzle on 3 tablespoons olive oil, toss to coat. Sprinkle lightly with salt and pepper.
• Place in oven and bake for 30-35 minutes or until vegetables are tender and sausages are cooked to 165°F, turning over halfway through cooking.
• Meanwhile, whisk together remaining ingredients, except almonds, until emulsified.
• Remove sausages and vegetables from the oven and transfer to a serving dish if desired.
• Drizzle on sauce and sprinkle with almonds. Enjoy!

Notes

*Potatoes should not be more than twice the size of the brussels sprouts for even cooking.