Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard Recipe (2024)

To me, the changes people make to the recipe is the best part. Thank you for sharing.

Used cubed sweet potatoes (on hand), more mustard (mix of Dijon and grainy), and less honey (our preference). Yes, yes, I know, "you didn't make this", but honestly, we really enjoyed it. Super easy, great balance of flavors, and a big sheet of heavy duty foil meant almost no clean up.

Easy and satisfying weeknight dinner. Added carrots for color. I suggest doubling the honey mustard to coat fully.

Oh my gosh. Husband is not a fan of sausages (i know!) or mustard but loves brussels sprouts...yet i forged ahead. this was his response: i think this is one of the best things you’ve ever made. Mic drop.

This was bloody lovely! I added 6oz of broxolli slaw mix with carrot and red cabbage (I would totally use the full 12oz bag next time) and I used chicken sausage from Costco that are whole30 compliant (I know honey isn't but it's all part of free food choices) I let them cook a little longer so the slaw got charred and sticky and the Brussels were lovely and dark. I'll be making this again for sure. Quick easy and delicious.

Made it with Beyond Meat brats cut into coins. The whole thing was delicious and cooked though evenly.

Made as written. It was delicious. Next time, I will definitely track down bratwurst (used sweet Italian sausage) use a lot more mustard (probably a combination of Dijon and grainy mustard) and double the vegetables. My 3 comments are: potatoes definitely benefitted from being cut smaller to be a little smaller than the Brussels sprouts as they take longer to cook; wouldn’t use mustard seeds again as they didn’t soften up in the 15 min. cooking; cooking time was more like 35 even with convection

Sheet pans are fine, I have five or so, but they aren't the greatest invention since the wheel, as the enthusiasm for them seems to suggest.Cooking most, or all, of a meal in one pan makes sense for numerous reasons, but for this recipe, as well as so many others, a heavy bottomed pan is better, and most sheet pans aren't that sturdy.A skillet would work well. A heavy bottomed large skillet -14" is a great size, and is more versatile than a sheet pan.

Butternut squash works well with this.

This was really good but I made some tweaks. Instead of whole links, I cut the sausage into coins. I went a little crazy with the sauce and made a lot of it and added some lemon juice. So spicy, sweet, and hearty!

Made this for supper tonight. Nice and quick. If you use baby red potatoes, I'd cut them into quarters instead of halves unless you like your potatoes quite firm. I made an extra half serving of the honey mustard for dunking and it was a choice I do not regret.

Reduced the oil by about half but it came out fine. Made it twice, once with precooked chicken-maple sausage, once with raw mild Italian chicken sausage. Put the precooked sausage in after the 1st 15 minutes, cooked whole recipe 10 more minutes, turned off oven and rested pan in oven for about 5 minutes while guests gathered at the table--this version turned out delicious and we didn't miss the extra oil.

Has anyone tried this with a vegetarian sausage such as Beyond Meat?

Delicious and easy. I added a chopped red onion and chopped granny smith apples instead of the honey.

Fantastic result, but would double the honey mustard next time. Used walnuts which added a bit of crunch, nice addition. Next time I’ll deglaze the sheet pan, and use the sweet and savory bits as extra sauce. Delicious!

I just made this. Subbed in broccoli for the brussels sprouts (hate brussels sprouts) and I had the broccoli on hand. Two full stalks, peeled and made coins from the stems, as well as used the florets. Used a very large orange sweet potato for the Yukon golds. I also added spring red onions to the sheet pan. So very good!Rather than mustard seeds, which I didn't have, I added a tablespoon of coarse-ground mustard. I must say, I was pleased.

Delish. Tripled the honey mustard sauce. Almonds were good, but don’t know they added to the taste.

The Brussels sprouts came out too sweet for me. I like them crispy, almost completely burned, and salty. The potatoes and sausage were fine with the honey mustard.

Sausages were done way before the potatoes, so I took them out and let the veg finish. Next time I’ll probably just coat everything in the honey mustard before putting it in the oven (instead of halfway through).

We enjoyed this easy weekday recipe. Notes: The potatoes didn't get roasted in the same time as the other ingredients. I would cut smaller dice next time. I had eight asparagus spears which I cut into 2.5 inch pieces and tossed into the the mix. They were delish. I also placed the honey mustard in the microwave for 20 seconds. It made drizzling much more efficient.

I enjoy this recipe but the estimated cook time is terrible. Had to add at least 15 mins.

I must have done something wrong. This was ok but nothing special and incredibly sticky, to the point my teeth stuck together at one point. I pushed the veggies around to get the sauce under them, that was a mistake I think. My pan is a sticky, icky mess. Can't wait to clean it :( Some of the Brussels sprouts came apart as I tried to get them off the pan. Each element was tasty but nothing special.

Made to the recipe except I only had loose bulk sausage, and used a teaspoon of powdered mustard seeds instead, turned out fantastic

So, so dang good. Easy, too! Use fake sausages to minimize your dietary contribution to climate change, and don't skip either the mustard seeds or the almonds!

I followed the recipe pretty closely, but did double the honey-mustard dressing per previous suggestions. I sliced the brats in fourths. The Brussels cooked faster, but their juices added to the overall flavor. I highly recommend.

Delicious - mine cooked fast at 450 on well seasoned sheet pan. Will lower temp by 25 or watch closer next time.

For once I made a recipe exactly as written, though I did use vegan Whole Foods bratwurst. I only left out the nuts. The cooking times were spot on in my oven. My Dutch husband almost swooned with sausages! potatoes! and even brussels sprouts plus the mustard. We did feel a need to add more Dijon mustard at the table and I think next time I would make the sauce more mustard-y. I was already using Maille Dijon mustard. Perhaps as some people noted, more mustard, less honey in the sauce.

Cooked as per recipe, 100% fabulous!

Any good substitutes for mustard? Want to make this but have mustard allergy.

Followed recipe. However did use parchment paper. And doubled the mustard sauce substituting half whole grain mustard for half the dijon. No seeds or nuts needed. perfection. I did read the notes and whole heartedly thank you all.