Subj : NYT E-Z Dinner - 64
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Sausages & Brussels Sprouts w/Honey Mustard
 Categories: Pork, Vegetables, Potatoes, Herbs, Nuts
      Yield: 4 servings
 
      1 lb Fresh sausage links; sweet
           - or hot Italian, or
           - bratwurst
      1 lb Brussels sprouts; trimmed,
           - halved lengthwise
      1 lb Small potatoes; baby Yukon
           Gold or red, halved
      2 tb Extra-virgin olive oil; more
           - as needed
           Salt & black pepper
      4 ts Honey
      1 tb Dijon mustard
      1 tb Yellow mustard seeds (opt)
    1/4 c  Almonds or walnuts; chopped
           - (opt)
 
  Set oven @ 450°F/232°C
  
  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 sausages & vegetables,
  and toss or shake to coat. Flip the sausages. Sprinkle
  with nuts, 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.
  
  By Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Only total whack jobs order pineapple as a pizza topping.
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