Sheet Mustard Brussels Sprouts

The sausages will not be cooked through yet meanwhile in a small bowl stir together the honey mustard and mustard seeds if using.
Sheet mustard brussels sprouts. More sheet pan meals. This honey mustard sheet pan chicken with brussels sprouts is a perfect fall weeknight recipe that has maximum flavor and minimal dishes. In a medium bowl combine the brussels sprouts and red onion. 4 58 from 14 votes print review save recipe.
Toss in 1 tbsp of the maple syrup 1 tbsp dijon mustard and 1 2 tbsp olive oil move to sides of the cookie sheets. Place the thighs on the prepared baking sheet and discard any remaining sauce. Drizzle with the remaining 2 tablespoons olive oil and lemon juice. Place salmon on a rimmed baking sheet and arrange brussels sprouts cut side down around fillets.
Toss until well coated. Honey mustard chicken with brussels sprouts is a delicious one pan wonder meal. Preheat oven to 400 degrees. If you re a fan of sheet pan meals check out a few more ideas below.
Dump 10 oz shaved brussels sprouts onto a lined cookie sheet. Arrange the sprouts around the chicken on the baking sheet making sure they aren t overlapping. This sheet pan chicken thighs recipe is naturally gluten free paleo and grain free. Brush salmon generously with maple mustard sauce and season with salt and pepper.
In a medium bowl combine the brussels sprouts and red onion. Roast 15 minutes until the brussels sprouts and potatoes start to soften. Spread the mixture in an even layer on the heated baking sheet and arrange the vegetables cut sides down. When the sprouts are done add them.
Arrange the sprouts and onion around the chicken on the baking sheet making sure they aren t overlapping. They have similar cooking times and will pair well with the maple mustard sauce. Season with salt and pepper. Mix together the mustard and honey in a small bowl.
If butternut squash and brussels sprouts aren t your thing sweet potatoes and broccoli would be a good substitution. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Toss brussels sprouts with olive oil and a sprinkle of salt and pepper in a large bowl. Roast the brussels sprouts for about 45 minutes or until crispy shaking the sheet about every 15 minutes.