This Mustard Roasted Vegetarian Sausage, Potatoes, and Brussels Sprouts is made in just one pan and ready in 40 minutes.
There is nothing better than a one dish meal in my opinion, especially when it is cooked on a foil covered baking dish so there is literally no clean up. And when that one dish meal involves roasting sausages, potatoes, and Brussels sprouts in a quick and easy mustard sauce - there really couldn't be anything better. Usually I use an Italian vegetarian sausage for this dish but you could really choose any kind you like. Since all vegetarian sausages cook a little bit different, just keep an eye on them so they don't burn.
Mustard Roasted Vegetarian Sausages, Potatoes, and Brussels Sprouts
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- 1 lb. potatoes, chopped (Paleo use sweet potatoes)
- 2 tbsp. olive oil, divided
- 2 tbsp. whole grain mustard
- 1 tsp. garlic powder
- 1/2 tsp. oregano
- 4 U vegetarian sausages
- 1 lb Brussels sprouts
- Salt and pepper
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Mix together half of the olive oil with the mustard, garlic powder, oregano, salt, and pepper. Toss the potatoes with that mixture and spread out on a baking sheet sprayed with cooking spray.
Place in the oven and roast for 25 minutes, shaking the pan 1-2 times.
Remove the sheet pan and push the potatoes to one side. Toss the Brussels sprouts with remaining olive oil, salt, and pepper. Add to the sheet pan along with the chicken sausage. Try to spread the Brussels sprouts out as much as possible. This will help them to roast rather than steam. If needed you could even use another baking sheet.
Preheat the oven to 425 degrees. Turn the oven up to 475 and place the sheet pan back in the oven. Cook for 15 minutes, shaking pan once, or until Brussels sprouts are tender and cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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