Best Sheet Pan Sausages And Brussels Sprouts With Mustard Recipes

Sheetpan Sausage Supper image

Provided by Ree Drummond : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Steps:

Preheat the oven to 375 degrees F.
Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables.
Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve.

Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard image

Provided by Kay Chun

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise
1 1/2 pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)
1 1/2 cups drained jarred or refrigerated sauerkraut (9 ounces)
5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
2 tablespoons coarse or Dijon mustard
1 tablespoon minced shallot or onion
1 tablespoon lemon juice

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.