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
- 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)
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.
Cheers & Hugs,