Sprig Originals's kitchen / Sheet-Pan Sausage, Potatoes and Brussels Sprouts with Maple Dijon
Sheet-Pan Sausage, Potatoes and Brussels Sprouts with Maple Dijon
By Sprig Originals · with credit
Adapted from maplejubilee.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Chicken sausage, potato chunks and halved Brussels sprouts roast on one tray until the edges crisp and caramelize, then get a sweet-sharp maple Dijon drizzle. A full dinner from a single pan in about 45 minutes.
Ingredients
Sheet Pan
- 4 fully cooked chicken sausages, sliced into ½-inch rounds
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb potatoes, cut into 1-inch chunks
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Maple Dijon Drizzle
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 pinch freshly cracked black pepper
Instructions
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment.
- Pile the sausage rounds, halved Brussels sprouts and potato chunks into a big bowl and pour over the olive oil.
- Add the salt, black pepper, onion powder, garlic powder, oregano and basil, then toss with your hands or a spoon until every piece is slick and evenly coated.
- Tip everything onto the sheet pan and spread it into a single layer with space between the pieces — crowding steams them instead of browning them. Roast for 25 to 30 minutes, until the potatoes are tender through and the sprouts have crisp, dark edges.
- While it roasts, stir the maple syrup, Dijon and a pinch of cracked pepper together in a small bowl. Drizzle over the hot tray and serve straight away.
Chef's tips
- Cut the potatoes no larger than an inch so they finish in the same time as the sprouts — if your pieces run big, give them a 10-minute head start on the pan before adding the rest.
- Lay the Brussels sprouts cut-side down on the parchment; that flat face is where the deep caramelized crust comes from.
- Use two pans if your sheet looks tightly packed. A single crowded tray gives you soft, pale vegetables.
- The maple Dijon is also excellent on roast chicken or salmon, so make a double batch and keep it in the fridge for a week.
Nutrition (per serving, estimated)
388calories
21gprotein
40gcarbs
17gfat
Estimates only — values vary with brands and portions.
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