Go Back
Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

A quick, flavorful one-pan meal featuring savory sausages, crispy Brussels sprouts, and a tangy-sweet honey mustard glaze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch
Cuisine Italian
Servings 4 people
Calories 420 kcal

Ingredients
  

For the Dish

  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 4 sausage links (Italian, chicken, or bratwurst)
  • 2 medium red onions, cut into wedges
  • 3 tbsp olive oil
  • Salt and black pepper, to taste

For the Honey Mustard Glaze

  • 2 tbsp honey
  • 1½ tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tsp apple cider vinegar

For Garnish

  • Fresh parsley, chopped (optional)

Instructions
 

  • Step 1: Prep the Oven and Ingredients
    Preheat your oven to 425°F (220°C).
    Line a large sheet pan with parchment paper or lightly grease it with olive oil.
  • Step 2: Arrange the Ingredients
    Spread the Brussels sprouts and onion wedges evenly on the sheet pan.
    Nestle the sausages among the vegetables.
  • Step 3: Season and Roast
    Drizzle the olive oil over the vegetables and sprinkle with salt and pepper. Toss to coat.
    Roast in the oven for 25–30 minutes, flipping the vegetables and sausages halfway through, until the sausages are browned and the Brussels sprouts are tender with crispy edges.
  • Step 4: Make the Honey Mustard Glaze
    While the dish roasts, whisk together honey, Dijon mustard, whole-grain mustard, and apple cider vinegar in a small bowl.
  • Step 5: Glaze and Serve
    Remove the sheet pan from the oven and drizzle the honey mustard glaze over the sausages and vegetables. Toss gently to coat.
    Garnish with fresh parsley if desired and serve immediately.

Notes

  • For extra caramelization, broil the dish for 2–3 minutes at the end of the cooking time.
  • Swap sausages for plant-based alternatives to make it vegetarian.
Keyword Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard