Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

servings: 4

Heat oven to 450 degrees, and place a #sheet pan{} in the oven. Score the @sausages{1%lb} 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{1%lb}, @potatoes{1%lb} and @olive oil{2%tbsp}, 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 for ~{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{4%tsp}, @Dijon mustard{1%tbsp} and @yellow mustard seeds{1%tbsp}, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with @chopped almonds or walnuts{1/4%cup}, 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.