Weekday meals can be quick and easy with one-pan dishes that save on time and clean up. And they do not sacrifice on taste and flavor. I love the combination of maple syrup with mustard and the mustard seed adds a flavorful crunch. Rainbow baby potatoes are a colorful addition.
Who says you can’t get a great dinner ready every night. To save time cut brussel sprouts and potatoes ahead so they are prepared in advance. Serve with a fresh salad.
1 pound fresh chicken Italian sausage
1 pound brussels sprouts, trimmed and halved lengthwise
1 pound baby rainbow potatoes, halved lengthwise
4 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon maple syrup
2 tablespoon Dijon mustard
1 tablespoon yellow mustard seeds
Heat oven to 450 degrees and place the baking pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 4 tablespoons olive oil, and stir until coated. Season with salt and pepper.
Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
Meanwhile, in a small bowl, stir together the maple syrup, mustard and mustard seeds.
Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.