Best 2 One Pan Chicken Sausage And Brussels Sprouts Recipes

**Savor the Delightful One-Pan Symphony of Chicken, Sausage, and Brussels Sprouts:**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the savory flavors of chicken, succulent sausage, and earthy Brussels sprouts, all harmoniously blended in a single pan. This delectable dish not only offers a symphony of flavors but also the convenience of a one-pan preparation, making it a lifesaver for busy individuals and families. With minimal effort, you can conjure up a hearty and wholesome meal that promises to satisfy even the most discerning palates.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard image

This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.

Provided by Ali Slagle

Categories easy, weekday, sausages, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 pound small potatoes, like baby Yukon gold or red potatoes, halved
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard seeds (optional)
1/4 cup almonds or walnuts, chopped (optional)

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.

SHEET PAN ROASTED CHICKEN THIGHS WITH BRUSSELS SPROUTS

Sheet Pan Roasted Chicken Thighs with Brussels Sprouts image

An easy sheet pan dinner, full of flavor that can be easily customized to your tastes. The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.

Provided by Jewelzee

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

4 (5 ounce) skin-on, bone-in chicken thighs
1 pound Brussels sprouts, halved
½ cup dry white wine
1 (3.5 ounce) link Italian sausage, sliced
3 large shallots, sliced
1 medium lemon, thinly sliced
4 cloves garlic, sliced
2 tablespoons olive oil, or as needed
1 teaspoon chopped fresh rosemary, or to taste
1 teaspoon fennel seeds, or to taste
1 teaspoon chopped fresh thyme, or to taste
1 teaspoon chopped fresh sage, or to taste
sea salt and freshly ground black pepper to taste
nonstick cooking spray

Steps:

Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
Pour chicken and vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 23.2 g, Cholesterol 97 mg, Fat 26.2 g, Fiber 6.1 g, Protein 32.3 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 4.4 g

Tips:

Mise en Place: Before you start cooking, measure and prepare all of the ingredients. This will help you stay organized and ensure that you don't forget anything.
Brown the Chicken and Sausage: Make sure to brown the chicken and sausage in a single layer in a large skillet. This will help to create a nice, crispy crust on the outside of the meat.
Use a Large Skillet: A large skillet is essential for this recipe. This will give the chicken, sausage, and Brussels sprouts plenty of room to cook evenly.
Cook the Brussels Sprouts Until Tender: Brussels sprouts should be cooked until they are tender, but still slightly firm. This will take about 10-12 minutes.
Add the Apples and Cranberries: Apples and cranberries add a nice sweetness and tartness to the dish. Add them during the last few minutes of cooking so that they don't overcook.
Season to Taste: Be sure to season the dish with salt and pepper to taste. You can also add other spices, such as garlic powder, onion powder, or paprika, if desired.

Conclusion:

This one-pan chicken, sausage, and Brussels sprouts dish is a quick and easy meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please the whole family. The chicken and sausage are browned to perfection, the Brussels sprouts are tender and slightly caramelized, and the apples and cranberries add a nice sweetness and tartness. This dish is also very versatile, so you can easily add or remove ingredients to suit your own taste.