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Sausage, Potatoes & Brussels Sprouts

Sausage, Potatoes & Brussels Sprouts

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with Honey Mustard

Yield: 4 Servings

Adapted from: NY Times

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.

  • 1lb fresh sausage, such as sweet or hot Italian, or bratwurst
  • 8oz brussels sprouts, trimmed and halved lengthwise
  • 12oz small potatoes, like baby Yukon gold or red potatoes, halved
  • 2TBS extra-virgin olive oil, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 4tsp honey
  • 1TBS Dijon mustard
  • 1TBS yellow mustard seeds (optional)
  • ¼cup almonds or walnuts, chopped (optional)


Heat oven to 450°F and place a sheet pan in the oven to heat.

Prep Sausages: Score the sausages in a few places on both sides, making sure not to cut all the way through.

Mix: Transfer to a large bowl with the brussels sprouts, potatoes and 2 TBS olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

First Bake: Spread the mixture in an even layer on the heated half-sheet pan, 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.)

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

Second Bake: 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. Serve.

Cranberry Thyme Chicken

Cranberry Thyme Chicken

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with Roasted Brussels Sprouts, Carrots & Onion

Yield: 2 Servings

Cranberry thyme chicken with a jammy cranberry glaze. Served with crispy-edged, tender red onion, Brussels Sprouts, and carrots medley.

Prep: 10 Cook: 35

  • 8oz Brussels Sprouts
  • 1lemon
  • 2tsp garlic powder
  • 2tsp onion powder
  • 2tsp paprika
  • 1red onion
  • 6oz carrots
  • 10oz chicken cutlets
  • 1tsp dried thyme
  • 1oz chicken stock concentrate
  • 1TBS cranberry jam
  • 2tsp olive oil
  • 1tsp cooking oil
  • ¼tsp sugar
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Trim and halve Brussels sprouts lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.

Roast veggies:

Toss Brussels sprouts, onion, and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Arrange Brussels sprouts cut side down. Roast on top rack until golden-brown and tender, 20-22 minutes.

Season chicken:

Make chicken seasoning by mixing 2 tsp each garlic powder, onion powder, paprika in a small dish.

Pat chicken dry with paper towels and season all over with salt, and pepper, chicken seasoning and ¼ tsp thyme.

Cook chicken:

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6- to 8-minutes per side.

Tip: If chicken is on the thicker side, reduce heat to low, cook 2- to 3-minutes more per side. Turn off heat, transfer chicken to a cutting board to rest. Wash out pan, let cool 1 minute.

Make pan sauce:

Return pan to medium-high heat, add chicken stock concentrate, jam, ½ cup water, ¼ tsp thyme, and ¼ tsp sugar. Cook, stirring occasionally, until sauce has thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and juice from one lemon wedge.

Season with salt and pepper to taste. Add another squeeze of lemon juice if desired.

Finish & serve:

Slice chicken crosswise. Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.

Roast Salmon

Roast Salmon

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with Roast Potatoes and Brussels Sprouts

Yield: 2

S. Nowell

Roast salmon served with roasted garlic potatoes and Brussels sprouts with candied bacon.
Prep: 10 Cook: 30

  • 1lb salmon
  • 12oz potatoes
  • 8oz Brussels Sprouts
  • 4oz bacon
  • 1TBS brown sugar
  • garlic powder
  • salt & pepper
  • cooking oil

Prep: Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise.

Cut potatoes into ½-inch pieces.

Remove skin from salmon and cut into 3 to 4 pieces.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Roast salmon and potatoes: 

Toss potatoes on one side of a half sheet pan with a drizzle of oil, sprinkle of garlic powder, salt, and pepper. Roast on top rack for 10 minutes.

Remove potatoes from oven and carefully add salmon to empty side with a drizzle of oil, salt, and pepper. Roast on top rack until salmon is browned, tender, and cooked to desired doneness, 15-20 minutes.

Tip:

If the salmon is done before the potatoes, remove the salmon to a plate and put potatoes back in oven.

Serve:

Divide the potatoes, Brussels sprouts and salmon between plates. Serve.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

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Yield: 2

Adapted from many
  • 8oz Brussels sprouts
  • olive oil
  • salt and pepper to taste

Adjust oven rack to upper position, and preheat oven to 450°F.

Trim the sprouts and add to a lined rimmed baking sheet. Mix with a big drizzle of olive oil and season to taste with salt and pepper. Turn the sprouts cut side down.

Roast in oven until tender and deeply browned, about 20 to 30 minutes.

Serve immediately.

Butter-Basted Chicken

Butter-Basted Chicken

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with Candied Bacon Brussels Sprouts & Roasted Potatoes

Yield: 2

Chicken cutlets with a rich pan sauce, roasted potatoes, and candied bacon Brussels sprouts. The “candied” here is brown sugar sprinkled over bacon, then baked to form a gorgeous, caramelized glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with tender potato rounds.
Prep: 10 Cook: 50

  • 2scallions
  • 4oz bacon
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 2TBS brown sugar
  • 10oz chicken cutlets
  • 1oz chicken demi-glace
  • 3TBS sour cream
  • salt & pepper
  • 4tsp cooking oil

Prep:

Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 400°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.

Roast potatoes:

Slice potatoes into ¼-inch-thick rounds (no need to peel). Toss on a second baking sheet with a drizzle of oil, salt, and pepper.

Arrange potatoes in a single layer, roast on top rack until browned and tender, 20-25 minutes.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Lay a quarter sheet rack on one side of the half sheet pan and add bacon to the rack in a single layer.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Cook chicken:

While bacon glazes, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter, spoon over chicken until coated.

Turn off heat. Leaving butter in pan, transfer chicken to a cutting board.

Make pan sauce:

Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1- to 2-minutes.

Stir in demi-glace, ¼ cup water, and any resting juices from chicken. Simmer until slightly thickened, 1- to 2-minutes.

Turn off heat, stir in sour cream until combined.

Finish & serve:

Slice chicken crosswise.

Chop bacon into small pieces.

Divide potatoes, Brussels sprouts, and chicken between plates.

Top chicken with pan sauce and scallion greens.

Garnish Brussels sprouts with bacon and serve.

Offer chili flakes at the table for those that like a kick in the sprouts.

Cherry Balsamic Sirloin

Cherry Balsamic Sirloin

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with Herby Roasted Potatoes & Roasted Brussels Sprouts

Yield: 2

Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 5tsp balsamic vinegar
  • 1tsp Herbes de Provence
  • 1oz dried cherries
  • 1cherry preserves
  • 8oz Brussels sprouts
  • 1red onion
  • 27-oz sirloin steaks
  • 1tsp heaping Better than Bouillon, beef
  • 2tbs cooking oil
  • 1tsp olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, 1 tsp Herbes de Provence, salt, and pepper.

Roast potatoes & onion:

Halve, peel, and thinly slice the onion.

Toss sliced onion on a piece of foil with a drizzle of olive oil, half the vinegar (you’ll use the rest later), salt, and pepper. Cinch into a packet and place on sheet with potatoes.

Roast on middle rack until potatoes and onion are tender, 20-25 minutes.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt, and pepper; arrange cut sides down.

Roast on top rack until tender and slightly crispy, 18-22 minutes.

Cook steak:

While veggies roast, pat steak dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBS butter to pan after flipping, 3-6 minutes per side.

Turn off heat; transfer to a cutting board to rest.

Make pan sauce:

Meanwhile, heat a drizzle of oil in pan over medium-high heat. Add cherries and cook, stirring, until slightly softened, 30 seconds.

Stir in preserves, demi-glace, remaining vinegar, ¼ cup water, and any resting juices from steak. Simmer until thickened, 3-5 minutes.

Turn off heat and stir in 1 TBS butter until melted. Season with pepper.

Finish & serve:

Toss together Brussels sprouts and sliced onion (along with any roasting juices from foil packet).

Thinly slice steak against the grain.

Divide veggies, steak, and potatoes between plates. Top steak with pan sauce and serve.

Rosemary Pork Chops

Rosemary Pork Chops

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with Mashed Potatoes, Brussel Sprouts & Pan Sauce

Yield: 2

Pork chops drizzled with an ultra-savory, rosemary-flecked pan sauce. Creamy mashed potatoes, roasted Brussels sprouts, and red onion wedges for sides.
Prep: 10 Cook: 40

  • 8oz Brussels sprouts
  • 1red onion
  • 12oz potatoes, white or russet
  • 10oz pork chops
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 4tsp cooking oil
  • 2TBS butter

Prep & roast veggies:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS.

Toss Brussels sprouts and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Cook potatoes:

While veggies roast, dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.

Turn off heat; transfer pork to a cutting board. Wipe out pan.

Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary.

Cook, stirring often, until onion is softened, 2-3 minutes.

Add stock concentrate and ¼ cup water. Bring to a simmer and cook until slightly thickened, 3-4 minutes.

Turn off heat and stir in 1 TBS butter until melted.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork, mashed potatoes, and veggies between plates. Top pork with sauce and serve.

Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Brussels Sprouts or Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted Brussels Sprouts or Carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 8oz Brussels Sprouts
  • — or —
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 1tsp oil
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast Brussels Sprouts:

Meanwhile, toss Brussels Sprouts on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

While carrots roast, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

Turn off heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and Brussels Sprouts or carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Rosemary Apricot Pork Chops

Rosemary Apricot Pork Chops

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with Garlicky Brussels Sprout & Onion Jumble

Yield: 2

Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts.
Prep: 5 Cook: 35

  • 8oz Brussels sprouts
  • 1tsp garlic powder
  • 1oz apricot jam
  • 1onion garlic
  • 10oz pork chops
  • 1tsp dried rosemary
  • 5tsp balsamic vinegar
  • 1oz chicken stock concentrate
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS. Peel and mince or grate garlic.

Roast veggies:

Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Prep pork:

Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly.

Turn off heat, transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2- to 3-minutes. Add minced garlic, cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar, cook until syrupy, 30-60 seconds.

Stir in ¼ cup water, stock concentrate, and 1 tsp sugar, cook until thickened, 3- to 4-minutes. Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.

Pork Chops & Apple Rosemary Pan Sauce

Pork Chops & Apple Rosemary Pan Sauce

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with Mashed Potatoes & Roasted Brussels Sprouts
Yield: 2 Servings

Pork chops seared to perfection, and drizzled with an ultra-savory, rosemary-flecked apple pan sauce.  Creamy mashed potatoes and roasted Brussels sprouts to round everything out.
Prep: 10 Cook: 40

  • 1small to medium apple
  • 1tsp Dijon mustard
  • 1½TBS sour cream
  • ¼oz rosemary
  • 1oz chicken stock concentrate
  • 8oz Brussels sprouts
  • 12oz potatoes
  • 10oz pork chops
  • salt & pepper
  • 1TBS olive oil
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep & cook apple:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Halve and core apple, dice into ¼-inch pieces. Strip rosemary leaves from stems, roughly chop leaves until you have 1 tsp.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.

Make sauce:

Stir stock concentrate, ½ cup water, and 1 tsp sugar into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender, and liquid has reduced, 8-10 minutes.

Turn off heat, stir in the mustard and 1 TBS butter until melted and combined. Season with salt and pepper.

Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.

Roast sprouts:

Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Mix and arrange cut side down.

Roast on top rack until browned and tender, 15-20 minutes

Make mashed potatoes:

While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with 1½ TBS sour cream, 1 TBS butter, salt, and pepper until smooth, adding splashes of reserved potato cooking liquid as needed.

Keep covered off heat until ready to serve.

Cook pork:

While potatoes cook, pat pork dry with paper towels. Tenderize with a jacquard, then season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for sauce over medium heat. Add pork and cook until browned and cooked through (> 140°F), 2-5 minutes per side, depending on thickness of pork.

Serve:

Divide Brussels sprouts, mashed potatoes, and pork between plates. Top pork with apple pan sauce and serve.

TIP: If sauce has cooled, reheat in microwave for 30 seconds or return to pan with a splash of water, cook over medium heat, stirring, until warm.