• NYT E-Z Dinner - 64

    From Dave Drum@1:3634/12 to All on Wed Jan 31 18:25:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet-Pan Sausages & Brussels Sprouts w/Honey Mustard
    Categories: Pork, Vegetables, Potatoes, Herbs, Nuts
    Yield: 4 servings

    1 lb Fresh sausage links; sweet
    - or hot Italian, or
    - bratwurst
    1 lb Brussels sprouts; trimmed,
    - halved lengthwise
    1 lb Small potatoes; baby Yukon
    Gold or red, halved
    2 tb Extra-virgin olive oil; more
    - as needed
    Salt & black pepper
    4 ts Honey
    1 tb Dijon mustard
    1 tb Yellow mustard seeds (opt)
    1/4 c Almonds or walnuts; chopped
    - (opt)

    Set oven @ 450°F/232°C

    Place a sheet pan in the oven. Score the sausages in a
    few places on both sides, making sure not to cut all the
    way through. Transfer to a large bowl with the brussels
    sprouts, potatoes and 2 tablespoons olive oil, and stir
    until coated. (If the mixture seems dry, add a little
    more oil.) Season with salt and pepper.

    Spread the mixture in an even layer on the heated baking
    sheet, and arrange the vegetables cut-sides down. Roast
    15 minutes, until the brussels sprouts and potatoes
    start to soften. (The sausages will not be cooked
    through yet.)

    Meanwhile, in a small bowl, stir together the honey,
    mustard and mustard seeds, if using.

    Drizzle the honey mustard over sausages & vegetables,
    and toss or shake to coat. Flip the sausages. Sprinkle
    with nuts, if using. Roast until the sausages are cooked
    through and the vegetables are golden and tender,
    another 10 minutes or so. Season to taste with salt and

    By Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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