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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.
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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) fresh sausages, such as sweet/hot Italian or bratwurst (scored lightly)
  • 1 lb (450g) Brussels sprouts, trimmed and halved lengthwise
  • 1 lb (450g) small potatoes (baby Yukon Gold or red), halved
  • 2 tbsp tablespoons (30ml) extra-virgin olive oil, plus more if needed
  • Kosher salt and freshly ground black pepper, to taste (start with ½ tsp salt, ¼ tsp pepper)

For the Honey Mustard Glaze

  • 4 tbsp teaspoons (20g) honey (or maple syrup for Whole30)
  • 1 tbsp tablespoon (15g) Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp tablespoon (10g) yellow mustard seeds (optional, for texture)

For Garnish

  • ¼ cup (30g) chopped almonds or walnuts, toasted (for crunch)
  • Fresh herbs: parsley or chives, chopped (for garnish)
  • Extra glaze: reserved for serving on the side

Instructions
 

  • Prep & Preheat (Critical for Crispy Results)

    Preheat your oven to 425°F (220°C). For extra-crispy results, place a large rimmed baking sheet (18x13-inch) in the oven to preheat for 5-10 minutes.Pro-Tip: If preheating the pan, use oven mitts when adding ingredients—it will be very hot!

  • 2. Prep Ingredients for Even Cooking

    While the oven preheats:Score the sausages: Make 3-4 shallow slashes on each side (don't cut all the way through). This helps them cook evenly and release fat for browning.Prep veggies: Trim Brussels sprouts and halve lengthwise. Halve small potatoes. Keep pieces uniform (~1-inch) for even cooking.Make glaze: In a small bowl, whisk together honey, Dijon mustard, and mustard seeds (if using). Set aside.

  • 3. Coat & Season (Flavor Foundation)

    In a large bowl, combine sausages, Brussels sprouts, and potatoes. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Season generously with salt and pepper (start with ½ tsp kosher salt, ¼ tsp black pepper).Key: Don't overcrowd the bowl—toss gently to avoid breaking sprouts.

  • 4. Roast First Stage (Caramelization)

    If preheating pan: Carefully remove hot pan from oven (use mitts!). Spread ingredients in a single layer, arranging Brussels sprouts and potatoes cut-side down for maximum browning.If not preheating: Spread ingredients on a room-temperature pan, cut-sides down.Roast on the center rack for 15 minutes.

  • 5. Add Glaze & Finish Roasting (Flavor Layering)

    Remove pan from oven. Drizzle the honey mustard glaze evenly over sausages and vegetables. Toss gently or shake the pan to coat. Flip sausages for even browning. Sprinkle with nuts (if using).Return to oven and roast for another 10-12 minutes, until sausages are cooked through (internal temp 160°F / 71°C) and vegetables are golden and tender.

  • 6. Rest, Garnish & Serve

    Let rest for 2-3 minutes before serving (allows juices to redistribute). Garnish with fresh herbs if desired. Serve immediately with extra glaze on the side for dipping.Pro Move: A squeeze of fresh lemon juice over the finished dish brightens all the flavors!

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