One-Pan Sausages and Sprouts
By Catherine Newman
Makes: 4 servings
Total Carbohydrates: 15 grams per serving
Hands-on Time: 10 minutes
Total Time: 35 minutes
This comes out of the oven with the sausages sizzling so merrily and the sprouts so deeply browned that everyone flocks around to look. Plus, the oven does all the work here, which is nice. If Brussels sprouts aren’t your thing or are hard to come by, feel free to swap in other vegetables: chunked-up cabbage or cauliflower or broccoli that you’ve cut into florets. Likewise, you don’t need to use smoked sausages—I just happen to love the smokey flavor against the sweetness of the roasted vegetables. (If you use a rope-style kielbasa instead of links, just slice it before roasting.)
If you’re looking to:
Lower the carbs: Swap in cauliflower for the Brussels sprouts, or add 2 extra sausages and turn this into 6 servings.
Lower the fat: Reduce oil to 3 tablespoons.
Lower the salt: Reduce salt to ½ teaspoon.
1 pound Brussels sprouts
1 onion, halved and sliced
4 tablespoons olive oil, divided use
1 teaspoon kosher salt (or ½ teaspoon table salt)
1(12-ounce) package smoked sausage, such as andouille or kielbasa links
2 teaspoons coarse, grainy mustard (or Dijon)
1 tablespoon white wine vinegar (or red wine vinegar or lemon juice)
Heat the oven to 425° F and put a rimmed baking sheet in to heat while you prepare the vegetables. (I’m using a gigantic oven-safe frying pan because I happen to have it.)
Trim the bottoms off of the Brussels sprouts, remove any dinged-up leaves, and cut the sprouts in half (you can leave tiny sprouts whole). Put the sprouts in a bowl with the onions and toss it all together with three tablespoons of olive oil and the salt.
Once the oven is heated, take out the hot baking sheet (use pot holders!) and arrange the onions and the Brussels sprouts, and any of their stray leaves, cut-side down on it (or as much cut-side down as you can manage without burning your fingers or becoming irritable). Nestle the sausages among the vegetables and drizzle them with the remaining tablespoon of olive oil. If you like, you can poke each sausage with the tip of a knife to be sure they won’t burst in the oven, but I like the thrill of knowing they might burst in the oven. (They never have.)
Put the pan in the oven and roast until everything is deeply browned and crisping (turn a sprout over to check the bottom), around 25 minutes, but check on it a little early.
Meanwhile, stir together the mustard and vinegar. Drizzle this mixture over the roasted sprouts and onions. Serve right away from the pan—or move it all to a platter if you’re feeling fancy.