Sheet Pan Sausages with Potatoes and Brussels Sprouts
Fresh Sausage cooks beautifully in the oven. And you might as well toss some glazed vegetables on the tray while your at it to make for a complete meal.
What you will need
1 lb. Brussels Sprouts
1 lb. Small Potatoes
2 Tbsp Olive Oil
4 tsp Honey
1 Tbsp Dijon Mustard
12 oz. Bratwurst(Nutritional facts 246 calories, 11.16 g fat, 30.82 g carbohydrates, 7.35 g protein, 20 mg cholesterol, 1093 mg sodium)
How to cook
With a paring knife, slice off the very tip of the heart of the brussels sprouts where it would have joined to the stalk. Remove any damaged or browning outer leaves from the sprouts and discard them. Slice each sprout in half through the heart.
Slice the potatoes in half or in quarters to yield pieces of potato that are about the diameter of a nickel.
Pour the olive oil into a large mixing bowl.
Add the honey.
Add the dijon. Whisk to combine.
Add the potatoes.
Add the brussels sprouts.
Add a little salt and pepper.
Spread the vegetables out on a parchment or silpat lined sheet tray.
Place the sausages on top of the vegetables.
Make several shallow cuts in the skin of each sausage. This helps the sausages cook up a little nicer.
Into the oven for 25 minutes.