Quick, easy, filling. I made this months ago and ate it so fast, I forgot to take a photo and post. So here's take two.
Source: NY Times | Serves: 4-6 | Time: ~35 min
Changes: made vegan
Ingredients
1 lb Beyond Meat Italian sausages, cut into 1 inch pieces
1 lb #BrusselsSprouts, trimmed and halved lengthwise
1 lb small #potatoes, like baby Yukon gold or red potatoes, halved
2 tbsp EVO
S&P, to taste
4 tsp honey (sub agave to keep vegan)
1 tbsp Dijon mustard
Instructions
Heat oven to 450 degrees, and place a sheet pan in the oven. Add sausages, brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
Spread the mixture in an even layer on the heated baking sheet. Roast 15 minutes, until the brussels sprouts and potatoes start to soften.
Meanwhile, in a small bowl, stir together the honey (or agave nectar) and mustard.
Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat.
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.
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