One Pan Chicken Sausage And Brussels Sprouts Recipes

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet 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 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, 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 honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. 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.

SAVORY BRUSSELS SPROUTS WITH SMOKED SAUSAGE

Steps:

• Sauté sausage in a large sauté pan over medium heat until it starts to get some color. Remove from pan but do not discard the drippings. Leave the drippings in the pan.
• To the pan add the oil/butter, garlic, red pepper, carrot, and brussels sprouts. Sauté over medium heat until the sprouts begin to brown. Add the cooked sausage back to the pan. Toss to mix.
• Deglaze pan with the stock, continuing to cook until the liquid in the pan is almost gone. Remove from heat and serve while hot.

CHICKEN SAUSAGE WITH SAUTéED BRUSSELS SPROUTS AND APPLES

Steps:

• Brown chicken sausage in a large skillet (one that has a lid) in oil on medium high.
• Once browned add remaining ingredients and cook covered for 5 minutes, stirring occasionally. Meal is done when brussels sprouts are tender.
• Serve immediately.

SHEET PAN KETO CHICKEN SAUSAGE WITH ROASTED BRUSSELS SPROUTS AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F (210 degrees C).
• Place chicken sausages, Brussels sprouts, and tomatoes in a baking sheet. Season with olive oil, salt, garlic powder, and black pepper; toss until well coated.
• Bake in the preheated oven until sausages are golden and vegetables are crisp and tender, about 20 minutes.

ONE-PAN CHICKEN, SAUSAGE, AND BRUSSELS SPROUTS

Steps:

• Position rack in lower third of oven and preheat to 450°F
• Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.
• In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.
• Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (75°C), 25 to 30 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.) Serve.

ONE-PAN CHICKEN, SAUSAGE, AND BRUSSELS SPROUTS

Steps:

• Position rack in lower third of oven and preheat to 450°F (232°C).
• Combine Brussels sprouts, shallots, and lemon with 1 tablespoons (30ml) oil and 1/8 teaspoon each salt and pepper in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.)
• In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining oil, salt, and pepper, stirring to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.
• Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into thickest part of chicken without touching bone registers 165°F (74°C), 15-20 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven; recombine before serving.) Serve.