clean eating

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages

/ Jodi / 43 Comments

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages.

You totally have to love when your grown sons start sharing recipes with you!  I am so proud of the great cooks they have both become (and so happy for the lucky wives they have because of it!!!).

My younger son shared this recipe recently he found online at slenderkitchen.com.  I tweaked it up a bit by changing garlic salt to fresh garlic, oregano to rosemary, doubling the sausage, and zipping it up with horseradish mustard.  It is a healthy, clean eating meal that is gluten-free and Paleo as well.


But it is also super delish!

Imagine a pan full of crispy roasted potatoes coated in a mustard-garlic glaze, caramelized Brussels sprouts, and hearty sausage that only takes about 10 minutes to throw together.

One-pan meals are so awesome, and I love making something that also serves as an extra lunch or two to take the the office and dinner another night that same week.

I roast it all up in my all-time favorite baking pan, the Pampered Chef Large Stoneware Bar Pan.  It is so worth the investment for how beautifully and evenly it bakes and roasts.  I use this pan at least once a week for roasting veggies or baking.  I can’t imagine my kitchen without it.

Here is the recipe for how I made it.  Tweak it up to your tastes and share your ideas!  You could use butternut squash instead of potatoes, cauliflower or carrots or green beans instead of Brussels sprouts.  The ingredients and combinations are pretty limitless.

One-Pan Mustard-Roasted Potatoes, Brussels Sprouts, and Sausages

Ingredients:

  • 1 lb potatoes, cut into bite-sized chunks (I used a bag of mixed baby potatoes in white, yellow, and purple and cut them in half)
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole grain or horseradish mustard (I used horseradish – you can use your favorite!)
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp. fresh rosemary, chopped (you might also like to use oregano – dried or fresh)
  • 1 1/2 lbs. chicken sausages (I used two packages of Aldi’s Never Any Brand – one Italian Sausage and one Tomato Basil)
  • 1 lb fresh Brussels sprouts (cut in half)
  • Salt and pepper to taste (I used Malton Sea Salt flakes)

Directions:

Preheat oven to 425 degrees F.

Mix together 2 Tbsp olive oil, mustard, garlic, rosemary, salt and pepper.  Toss the potatoes with the mixture, and spread out in a large baking pan.  Roast in oven for 25 minutes, tossing once or twice during roasting.

Remove pan from oven and push potatoes to one side.  Spread out Brussels sprouts on other side of pan evenly.  Drizzle with olive oil and sprinkle with salt and pepper.  Place the chicken sausages in the middle of the pan between the potatoes and Brussels sprouts.

Increase oven temperature to 475 degrees F, and place the pan back in the oven to roast for another 15 minutes.  Shake the pan once or twice during the roasting time to ensure even roasting.

To serve, slice sausages into bite-sized pieces and toss all into a bowl.

Enjoy!

Cheers & Hugs,
Jodi

A Shout Out for Sprouts!

/ Jodi / 37 Comments
broccoli-sprouts-mound

Freshly Sprouted Broccoli Sprouts

A Shout Out for Sprouts!

Are you a sprout lover?  I’ve always enjoyed them, but they are not always readily available in my local grocery stores.

I was reminded of them when I recently read Deep Run Roots: Stories & Recipes from My Corner of the South by Vivian Howard and blogged about how to make The Perfect Hard Boiled Egg.   Vivian recommends serving hard boiled eggs for breakfast on a bed of fresh sprouts (broccoli for her).  I didn’t have any fresh sprouts the day I made my “perfect” hard boiled eggs, so I put mine on canned bean sprouts (which was NOT a good choice by the way).

green-pea-sprouts-mound

Freshly Sprouted Green Pea Sprouts

So wasn’t I surprised when a new blog follower here at The Creative Life In Between, RCollab, commented on one of my posts, which made me curious about their blog, and the first post I saw from them was called DIY:  Sprouting Sprouts!  It was as if the blogging gods sent me a gift of inspiration.  Check out their blog for the complete, easy instructions.

RCollab is an abbreviation for Our Collab or Our Collaboration where Colleen and Raphy, a sweet young couple, share their passion and adventures.

sprouts-day-1

Sprouting Seeds Day 1: 1 Quart Mason Jars and Cheese Cloth

Did you know there are many health benefits of eating sprouts?  The impressive list includes the ability to improve digestion, boost metabolism, increase enzymatic activity throughout the body, prevent anemia, help with weight loss, lower cholesterol, reduce blood pressure, prevent neural tube defects in infants, protect against cancer, boost skin health, improve vision, support the immune system, and increase usable energy reserves.*  That’s quite a list – eh?

Additionally, sprouts contain a significant amount of protein and dietary fiber, as well as vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin. In terms of minerals, sprouts contain manganese, copper, zinc, magnesium, iron, and calcium.*

broccoli-sprouts-in-jar

Broccoli Sprouts Day 6

So I was excited to find a sampler pack of certified organic non-GMO sprouting seeds from The Sprout House. It contains a dozen 2-ounce packages consisting of Alfalfa, French Lentil, Kamut, Mung, Daikon Radish, Clover, Green Pea, Garbanzo, Adzuki, Broccoli, Hard Wheat, Black Sunflower, and Green Lentil sprouting seeds.

My first try was the broccoli and green pea, and I love them both.  It was so easy to do, and the price is so right!  I am currently soaking the alfalfa and lentil seeds and can’t wait to try them.

chicken-breast-sandwich-on-jewish-rye-with-broccoli-sprouts

Chicken Breast on Rye with Broccoli Sprouts

When our youngest son came over on Saturday to help my husband with a project he is working on – an art/photography studio for ME in our home (woohoo!) – I made us some yummy grilled chicken breast sandwiches with muenster cheese, fresh broccoli sprouts, romaine lettuce, tomato slices, and a smidge of Dijon Mustard on rye bread!  They were delish!

Sprouts are not only great to add crunch and flavor and nutrients to sandwiches, they are delicious in salads, in wraps, with hard boiled eggs and to just eat plain!

sprout-house-sprouts

Sprout House Assorted Organic Sprouting Seed Sampler

If you want to give them a try, here is a link to where I ordered them:  Sprout House Assorted Organic Sprouting Seed Sampler.   There are simple directions right on the bag similar to RCollab’s instructions.

How do you like to eat sprouts?  Which ones are your favorites?  Can’t wait to hear!

Happy Sprouting!

Cheers & Hugs,
Jodi

*Organic Facts.net