Sheet Pan Honey-Mustard Sausages
Active time:10 min. Total time: 50 min.
Yield: Serves 4 (serving size: 1 1/4 sausages, about 1 1/4 cups vegetable mixture)
These simple Sheet Pan Honey-Mustard Sausages are about to become a staple in your kitchen. There’s minimal prep and cleanup, and everything comes together in less than an hour, so so it’s perfect for a weeknight. The crisp, creamy potatoes and charred peppers and onions make a perfect pairing for the sweet-yet-savory sausages, and adding parsley at the end provides just the right amount of freshness. You can find fresh bratwursts in the meat section of your grocery store, over by the proportioned burgers. You can also use fresh Italian sausages instead. Stirring the veggies together on the sheet pan means you use one less dish and also lets you grease the pan more efficiently. Pair with a green salad, a wedge of toasted sourdough bread, and a beer or glass of merlot or pinot noir for a well-rounded meal.
- 1(24-oz.) pkg. baby red potatoes, halved lengthwise (about 6 cups)
- 1large (12 oz.) yellow bell pepper, sliced (about 2 cups)
- 1small (8 oz.) red onion, cut into eighths
- 4garlic cloves, smashed
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1(20-oz.) pkg. fresh mild bratwurst
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Chopped fresh flat-leaf parsley, for garnish
How to Make It
Preheat oven to 425°F. Stir together potatoes, bell pepper, onion, garlic, salt, pepper, and 2 tablespoons of the oil on a large rimmed baking sheet until evenly coated, push mixture to 1 side. Place sausages on other side of baking sheet. Bake in preheated oven 25 minutes.
Whisk together mustard, honey, and remaining 1 tablespoon oil in a small bowl; spoon over sausages. Continue baking until vegetables are tender and a thermometer inserted in sausage registers at least 160°F, about 5 minutes. Increase oven temperature to broil, and broil until light golden brown, about 3 minutes. Sprinkle with parsley.
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