One-Pan Roasted Sausage, Brussels Sprouts and Potatoes
This is possibly my easiest dinner recipe EVER to make, and is sure to be an addition to your normal recipe rotation. I promise that you’ll be able to cook this meal without having to wash anything more than a sheet pan, cutting board, and knife. Plus, it makes great leftovers!
You’ll notice that the last ingredient on the list is mustard powder. Why is this an incredibly beneficial spice to add?
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Packed with protein and fiber, this one-pan roasted sausage, brussels sprouts, and potatoes meal is delicious, filling, nutrient-dense, and super customizable. I’ll add some ideas for you below to change up the basic recipe.
Serves: 4 Prep Time: 10 minutes Cook Time: 30 minutes Difficulty: Easy
Ingredients:
1 lb sausage (chicken, pork, turkey, veggie, etc.), cut into 1/4-inch thick coins
1 lb brussels sprouts, washed and trimmed
1 lb fingerling potatoes
2 Tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground mustard seed/mustard powder
1) Preheat oven to 450F. Line a sheet pan aluminum foil.
2) Cut potatoes and brussels sprouts in half. Place on sheet pan and toss with oil, salt, and garlic powder. Roast for 15 minutes.
3) Move the brussels sprouts and potatoes around, and add sausage coins. Roast for another 15 minutes, or until sausage is cooked thoroughly.
4) Sprinkle on mustard powder, and enjoy!
Other serving suggestions:
-Sub fingerling potatoes for diced sweet potato
-Add your favorite veggies to roast, such as mushrooms, bell pepper, onion chunks, etc.
-Since this meal already has a starchy carbohydrate (potato), I like to serve it with a non-starchy vegetable such as cooked cauliflower rice, a handful of fresh spinach, or zucchini noodles
-Add your other favorite spices and spice blends. Just make sure they are either salt-free, or omit the salt in the ingredient list if you’re using a blend that contains salt
-If you want to save even more time and effort, purchase fresh, not frozen, pre-cut brussels sprouts
