{"id":54263,"date":"2024-08-07T16:49:25","date_gmt":"2024-08-07T16:49:25","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54263"},"modified":"2024-08-07T16:49:25","modified_gmt":"2024-08-07T16:49:25","slug":"sausage-potatoes-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/08\/07\/sausage-potatoes-brussels-sprouts\/","title":{"rendered":"Sausage, Potatoes &#038; Brussels Sprouts"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Honey Mustard<\/h3>\n<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1020747-sheet-pan-sausages-and-brussels-sprouts-with-honey-mustard\">NY Times<\/a><\/h6>\n<p>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.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb fresh sausage, such as sweet or <strong><span style=\"color: #ff0000;\">hot<\/span><\/strong> Italian, or bratwurst<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz brussels sprouts, trimmed and halved lengthwise<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz small potatoes, like baby Yukon gold or red potatoes, halved<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS extra-virgin olive oil, plus more as needed<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">tsp honey<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS yellow mustard seeds (optional)<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup almonds or walnuts, chopped (optional)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nHeat<\/strong> oven to 450\u00b0F and place a sheet pan in the oven to heat.<\/p>\n<p><strong>Prep Sausages: <\/strong>Score the <strong>sausages<\/strong> in a few places on both sides, making sure not to cut all the way through.<\/p>\n<p><strong>Mix: <\/strong>Transfer to a large bowl with the <strong>brussels sprouts, potatoes<\/strong> and 2 TBS <strong>olive oil,<\/strong> and stir until coated. (If the mixture seems dry, add a little more <strong>oil.)<\/strong> Season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p><strong>First Bake: <\/strong>Spread the mixture in an even layer on the heated half-sheet pan, and arrange the <strong>vegetables<\/strong> cut sides down. Roast 15 minutes, until the <strong>brussels sprouts<\/strong> and <strong>potatoes<\/strong> start to soften. (The <strong>sausages<\/strong> will not be cooked through yet.)<\/p>\n<p><strong>Sauce: <\/strong>Meanwhile, in a small bowl, stir together the <strong>honey, mustard<\/strong> and <strong>mustard seeds,<\/strong> if using.<\/p>\n<p><strong>Second Bake: <\/strong>Drizzle the <strong>honey mustard<\/strong> over the <strong>sausages<\/strong> and <strong>vegetables<\/strong> and toss or shake to coat. Flip the <strong>sausages.<\/strong> Sprinkle with <strong>almonds,<\/strong> if using. Roast until the <strong>sausages<\/strong> are cooked through and the <strong>vegetables<\/strong> are golden and tender, another 10 minutes or so.<\/p>\n<p>Season to taste with <strong>salt<\/strong> and <strong>pepper.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/08\/07\/sausage-potatoes-brussels-sprouts\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":54264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[375,360],"tags":[273,60,209],"class_list":["post-54263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-complete-meal","category-sheet-pan-dinners","tag-baby-potatoes","tag-brussels-sprouts","tag-sausage"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/08\/SPSausagePotatoesBrusselsSprouts.jpg?fit=600%2C389&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54263"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54263\/revisions"}],"predecessor-version":[{"id":54265,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54263\/revisions\/54265"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/54264"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}